Tagliatelle with Chanterelles | The Taste of Italy in 20 Minutes
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20 min
Quick
Sezamo
Un preparat clasic și rafinat din nordul Italiei, perfect pentru zilele de toamnă. Tagliatelle scăldate într-un sos mătăsos de unt, ulei de măsline și parmezan maturat, alături de gălbiori de pădure rumeniți cu usturoi și pătrunjel proaspăt. O cină savuroasă și elegantă, gata în doar 20 de minute!
Preparation method
Ingredient preparation
Clean the fresh chanterelles with a soft brush or a damp paper towel, removing any dirt from the base of the stems (avoid washing them under running water so they do not absorb moisture). Tear or slice larger mushrooms in half lengthwise, leaving smaller ones whole. Peel the garlic cloves and gently crush or finely chop them, and finely chop the fresh parsley.
Cooking the pasta and sautéing the chanterelles
Bring a large pot with 4 liters of water and sea salt to a boil. When the water reaches a rolling boil, add the tagliatelle and cook according to package instructions until al dente (about 6-8 minutes). Make sure to reserve a cup (approx. 150 ml) of the starchy pasta water before draining.
While the pasta is cooking, heat the extra virgin olive oil and half of the butter in a wide pan over medium-high heat. Add the chanterelles and sauté for 5-6 minutes without constantly stirring, until nicely browned on the edges and releasing their rich, earthy aroma.
Chef's tip
Cleaning chanterelles: Never wash chanterelles in plenty of water, as they act like a sponge and will lose their firm texture when sautéed. A dedicated mushroom brush or a damp paper towel is ideal.
The perfect emulsion (Mantecatura): The starch released into the cooking water is the key to a silky, well-bound sauce in classic Italian style, without using cream.
15 min
Under an hour
