in Italy

Tagliatelle in chanterelle cream

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Ingredients for 2 servings:

  • 250 g pasta, tagliatelle
  • 50 g bacon
  • 150 g chanterelles
  • 1 bunch of parsley
  • 1 tbsp crème fraîche
  • 1 tsp oil
  • 1 onion(s)
  • ¼ liter vegetable broth
  • salt and pepper
  • Paprika powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Peel and finely chop the onions. Cut the bacon into small cubes. Trim, wash, and drain the chanterelles. Wash and chop the parsley. Bring plenty of salted water to a boil. Add the tagliatelle pasta and simmer for about 8 minutes. Heat the oil. Fry the bacon cubes and sauté the onion cubes. Add the mushrooms and sauté. Deglaze with the stock and bring to a boil. Stir in the crème fraîche and parsley. Season with salt, pepper, and paprika. Drain the pasta. Serve on plates with the chanterelle sauce. Garnish with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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