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Tagliatelle with chanterelles and spinach

updated

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Ingredients for 2 servings:

  • 180 g tagliatelle, green
  • 10 g hard cheese, Italian, grated
  • 20 g olive oil
  • 385 g chanterelles, steamed
  • 360 g leaf spinach, blanched
  • 25 g olive oil
  • 2 g garlic
  • 80 g onion(s)
  • 45 ml coconut milk
  • nutmeg
  • Thyme
  • oregano
  • some herbal salt
  • pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cook the tagliatelle, drain, and set aside. Mix with the hard cheese and olive oil. Mix the steamed chanterelle mushrooms with the blanched spinach. Add the finely chopped onion and garlic. Stir in the coconut milk and grate in some nutmeg. Mix everything well with the olive oil and bring to a boil. Sprinkle some more hard cheese on top of the dish.

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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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