Chanterelle – Tagliatelle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g chanterelles, fresh
- 1 bunch chives
- 250 g pasta (taliatelle, possibly also from the refrierated shelf)
- 2 shallot (s)
- 1 clove garlic
- 1 tablespoon oil
- 100 ml white wine
- 1 tablespoon butter (truffle butter)
- salt and pepper
- Parmesan, shavings, for decoration
Print Recipe
Pin Recipe Instructions
- Clean the chanterelles and cut them in half if necessary. Rinse the chives, shake dry and cut into rolls. Cook the pasta until al dente according to the instructions on the packet.
- In the meantime, peel off the shallots and garlic and dice finely. Sweat the shallots in hot oil in a pan. Add the garlic and sauté briefly. Deglaze with white wine and simmer for about 3 minutes. Add the chanterelles and sauté briefly.
- Drain the pasta and add to the pan with the chives and the truffle butter. Mix everything well. Season with salt and pepper and serve sprinkled with parmesan shavings.
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