TAGLIATELLE WITH CHANTERELLE MUSHROOMS

Posted by on

 

TAGLIATELLE WITH 

CHANTERELLE MUSHROOMS


Tagliatelle is a type of Italian pasta that is long and flat, similar to fettuccine but typically narrower in width. It is made from a simple dough of flour and eggs, rolled out, and then cut into long, ribbon-like strips. The name "tagliatelle" is derived from the Italian word "tagliare," which means "to cut," referring to the method of cutting the pasta into its distinctive shape.

The texture and width of tagliatelle make it a versatile choice for various recipes, and it's enjoyed for its ability to hold onto sauces and flavors. You can find tagliatelle in many supermarkets and specialty stores or make it from scratch at home using flour and eggs.

Tagliatelle pasta with chicken and chanterelle mushrooms is a delicious Italian pasta dish that combines long, flat ribbons of tagliatelle pasta with tender pieces of chicken and the earthy, nutty flavor of chanterelle mushrooms. Here's a basic recipe for this dish:


Preparation time 10 minutes

Cooking time 20 minutes

Servings for persons


Ingredients:

  • Tagliatelle pasta
  • Chanterelle mushrooms, cleaned and sliced
  • Chicken breast, or thigh
  • Olive oil
  • Butter
  • Garlic, minced
  • Shallots, finely chopped
  • White wine (optional)
  • Heavy cream
  • Fresh parsley, chopped
  • Salt and pepper, to taste
  • Grated Parmesan cheese (optional)


Instructions:

  1. Cook the Tagliatelle: Bring a large pot of salted water to a boil and cook the tagliatelle pasta according to the package instructions until it's al dente. Drain and set aside.
  2. Sauté the Chicken: In a large skillet, heat some olive oil over medium-high heat. Add the chicken pieces and cook until they are browned and fully cooked. Season with salt and pepper. Remove the chicken from the skillet and set it aside.
  3. Sauté the Mushrooms: In the same skillet, add a bit more olive oil and a knob of butter. Add the sliced chanterelle mushrooms and sauté until they are tender and slightly browned.
  4. Remove them from the skillet and set them aside.
  5. Prepare the Sauce: In the same skillet, add a bit more butter if needed. Sauté the minced garlic and chopped shallots until they are soft and fragrant. If you like, you can also deglaze the pan with a splash of white wine at this stage.
  6. Add the Cream: Pour in the heavy cream and stir to combine. Let it simmer and reduce for a few minutes until it thickens slightly. Season the sauce with salt and pepper to taste.
  7. Combine and Serve: Add the cooked chicken and sautéed mushrooms back into the skillet with the sauce. Stir everything together and let it heat through for a few minutes.
  8. Serve: Place the cooked tagliatelle pasta on plates, and ladle the chicken, mushroom, and cream sauce over the top. Garnish with freshly chopped parsley and, if desired, grated Parmesan cheese. Serve hot.


This dish combines the rich creaminess of the sauce with the meaty chicken and the unique flavor of chanterelle mushrooms, making it a delightful and comforting pasta meal. You can adjust the seasonings and ingredients to your taste and preferences. Enjoy!

Comments

Post a Comment