The sweet taste and intense and aromatic flavour the Chanterelle mushrooms (Finferli or Gallinacci in Italian) give off during cooking make them suitable to be prepared in many different recipes. Crunchy as the champignons and fleshy as the Porcini they can be a side dish, as well as a seasoning for a pasta or for a polenta based dish.
Today we are sharing a flavoursome dish that reminds us of the mountain huts in Trentino Alto Adige, where you can usually savour a cuisine that is rich in mountain ingredients, Mediterranean flavours and German influences. Meanwhile, you can enjoy your stay between the Dolomites and the Garda Lake. —mad&delicacy
fresh Tagliatelle pasta
garlic clove, peeled and cut in half without the shoot
fresh parsley, washed and finely chopped
Extra Virgin Olive Oil
Salt and fresh ground pepper, to taste
Parmesan cheese, to taste
In This Recipe
Start the recipe dry – cleaning the mushrooms: gently remove the soil above and below the chapel using a small knife, a brush or some kitchen paper.
Once cleaned, cut only the larger ones into two pieces on the long side. The small ones don’t need to be chopped.
In a pan, large enough to contain the pasta, pour the oil, half of the butter and the garlic. Let sauté for a few minutes until the butter is melted. Then remove the garlic and add the mushrooms. Cook at medium heat until the mushrooms start to release their water. Add the salt and turn to low heat. Stir with a wooden spatula and cover the pan with a lid. Let sauté for around 30 min. During cooking, check the mushrooms and add a little water if they are too dry. Stir regularly. The mushrooms will be ready when the liquid has almost dried and they are soft enough, without having lost their consistency. Then check the salt, add the parsley and butter. Stir gently and turn off the heat.
Fill a big pot with water and bring it to a boil. When it is boiling, add salt and drop in the Taglatelle. Stir the pasta and cook it for a few minutes, until the pasta is “al dente”. While the pasta is cooking, take two ladles of cooking – water and keep aside.
Drain the Tagliatelle and place them into the pan with the sauce. Stir immediately avoiding that the Tagliatelle stick to each other. If needed, add some cooking – water to keep the pasta moist and creamy. Finish the dish with a little more chopped parsley, fresh grated pepper and parmesan cheese. Serve immediately