Rapana and chanterelles
1 serving
30 minutes
'Rapana and chanterelles' is a refined European dish that combines sea and forest motifs on one plate. The Black Sea rapana, known for its delicate taste and firm texture, pairs perfectly with aromatic chanterelles that have nutty notes. White dry wine adds lightness to the sauce, while fresh herbs—thyme, parsley, and sage—enhance the depth of flavor. Slowly cooked with onions and butter, the ingredients harmoniously blend to create a rich and balanced taste. Cherry tomatoes add a special sophistication with a hint of acidity, while garlic oil highlights its spiciness. Served with homemade bread that absorbs the fragrant sauce and turns the meal into a true gastronomic delight. Perfect for special dinners where the combination of simplicity and refinement is appreciated.
1
Fry chopped onion, garlic, and fresh thyme in vegetable oil, then add chanterelles and fry until the onion is semi-cooked.
- Onion: 20 g
- Garlic: 1 g
- Fresh thyme: 1 g
- Chanterelles: 90 g
- Vegetable oil: 20 ml
2
Then add the pre-processed Black Sea rapana, pour in white wine after 5-10 seconds, and evaporate. Add parsley, sage, cherry tomatoes and finish with butter.
- Rapana whelks: 75 g
- Dry white wine: 10 ml
- Fresh herbs: 2 g
- Cherry tomatoes: 40 g
- Butter: 25 g
3
Add salt and pepper to taste, then drizzle with garlic oil at the end. Serve with homemade bread.
- White bread: 40 g
- Garlic butter: 5 ml