Tortiglioni in Italian Chanterelle Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g chanterelles, cleaned
- 1 small onion (s), diced
- 1 tablespoon butter
- 8 date tomato (s) or sweet cherry tomatoes
- 150 ml cream
- Parmesan, freshly grated
- 10 leaves basil, fresh
- 200 g tortilioni or other pasta your choice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the pasta until al dente according to the instructions on the packet.
- Sauté the onion cubes in melted butter and fry the chanterelles thoroughly. Deglaze with cream. Wash the tomatoes, cut them in half and add them. Cook everything for a few minutes. Season with a lot of salt and a little pepper, tear off the basil leaves and add
- Serve hot and sprinkle generously with freshly grated parmesan.
- Note: The tomatoes should be really sweet so that they don`t stand out negatively in the dish due to their acidity. Date tomatoes or some high-sugar varieties of cherry tomatoes are best suited.
- This dish lives from the quality of the ingredients - the better the chanterelles, tomatoes and parmesan, the more this dish impresses on the palate.
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