Tagliatelle with chanterelles
2 servings
10 minutes
Tagliatelle with chanterelles is an exquisite dish of European cuisine that embodies the spirit of autumn. Chanterelles, known for their nutty flavor and delicate texture, pair wonderfully with silky pasta and the aroma of garlic. The preparation begins by sautéing the mushrooms in butter and olive oil, which brings out their rich flavor. Adding pasta cooked in salted water creates a harmonious balance between the richness of the mushrooms and the lightness of the tagliatelle. Topped with large flakes of parmesan and fresh parsley, this pasta becomes a true culinary masterpiece. The dish is perfect for a cozy family dinner or a festive occasion. The chanterelles give it a refined character that captivates from the very first bite.
1
Wash and dry the chanterelles, cut large mushrooms into pieces, crush, peel, and finely chop the garlic.
- Chanterelles: 200 g
- Garlic: 1 clove
2
Boil the tagliatelle in salted and oiled water for 3 minutes, then drain them in a colander, saving the water.
- Tagliatelle pasta: 200 g
3
Sauté the garlic over medium heat in a mixture of butter and 2 tablespoons of olive oil for 1 minute.
- Garlic: 1 clove
- Butter: 20 g
- Olive oil: 15 ml
4
Add the chanterelles, season with salt and pepper, and simmer for 4 minutes.
- Chanterelles: 200 g
- Parsley: 5 g
- Olive oil: 15 ml
5
Grate the cheese into large flakes and chop the parsley finely.
- Parmesan cheese: 25 g
- Parsley: 5 g
6
Add the pasta to the mushrooms, add 100 ml of the water in which the pasta was cooked, and simmer together for another minute, adding salt to taste.
- Tagliatelle pasta: 200 g
- Olive oil: 15 ml
- Parsley: 5 g
7
Divide the pasta onto plates, sprinkle with parmesan and parsley, drizzle with olive oil and serve.
- Parmesan cheese: 25 g
- Parsley: 5 g
- Olive oil: 15 ml