Fusilli with ragout of chanterelles and nettles
4 servings
25 minutes
Fusilli with chanterelle and nettle ragout is a refined dish of Italian cuisine, combining the aroma of forest mushrooms and a spicy note of young nettle. Chanterelles sautéed in olive oil with onions and celery acquire a rich, nutty flavor, while the addition of white wine gives them a sophisticated depth. Nettle, pre-treated with boiling water, retains its freshness and slight bitterness. Fusilli, perfectly absorbing the sauce, become a tender and balanced dish, while truffle oil and parmesan elevate it to culinary perfection. This is a vivid example of a seasonal dish where simple ingredients turn into a true gastronomic masterpiece, revealing the full palette of Italian flavors.
1
We wash, clean, and dry the chanterelles
- Chanterelles: 300 g
2
We remove the stems of the nettle and blanch the leaves in boiling water. Let them dry and cut into julienne.
- Young nettle: 1 bunch
3
Fry in olive oil for about 5 minutes on high heat, stirring constantly.
- Olive oil: 2 tablespoons
4
Add finely chopped onion and thinly sliced celery. Lower the heat and simmer for about 5 minutes, then add white wine and nettles, simmering for another 5 minutes to evaporate the alcohol and keep warm.
- Onion: 1.5 head
- Celery stalk: 3 pieces
- Dry white wine: 50 ml
- Young nettle: 1 bunch
5
Boil the fusilli according to the instructions on the package until al dente. Two minutes before the cooking is done, ladle out some of the broth.
- Fusilli pasta: 500 g
6
Drain the water and mix the fusilli with chanterelles, adding a little broth so the dish doesn't turn out dry, and drizzle with truffle oil.
- Chanterelles: 300 g
- Truffle oil: 1 tablespoon
7
We serve it topped with parmesan or grana padano.
- Grated Parmesan cheese: 50 g