Fettuccine with chanterelles and tomatoes
1 serving
40 minutes
Fettuccine with chanterelles and tomatoes is a refined dish of Italian cuisine that embodies the harmony of natural flavors. Chanterelles, known for their nutty aroma, are sautéed with garlic and thyme until golden brown, filling the kitchen with a magical forest scent. The addition of butter, chicken broth, and tomatoes creates a rich and velvety sauce that perfectly complements the delicate pasta. Truffle adds sophistication and nobility to the taste, while fresh watercress adds a spicy note. This dish combines simplicity and elegance, making it ideal for a cozy Italian-style dinner.
1
Sauté the chanterelles in olive oil until golden brown with minced garlic and thyme.
- Chanterelles: 100 g
- Garlic: 5 head
- Thyme: 1 g
2
Add butter, broth, chopped tomatoes, and parsley leaves. Simmer for 7–10 minutes.
- Butter: 20 g
- Chicken broth: 100 ml
- Tomatoes: 30 g
- Parsley: 3 g
3
Boil the pasta and add it to the sautéed chanterelles, mix everything and serve on a plate.
- Pasta: 80 g
4
Grate truffle on top and garnish with watercress.
- Truffle: 1 g
