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Rice and Pasta

Fresh pasta with fresh chanterelles

You don't have to go to the Costa Salici Restaurant in South Tyrol, Italy, to try this great dish.

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Fresh pasta with fresh chanterelles

Serves four:

09.10.2008 DW-TV Euromaxx a la carte Gericht

Sauce:
300 gr fresh Chanterelles
100 gr bacon
3 gloves of garlic
30 gr parsley
season with salt

Garnish:
30 Gr Parmesan cheese

Pasta:
1 kilo of flour
11 eggs

Fry the mushrooms with salt, parsley and three garlic cloves. When they're cooked, add the parmesan. Eggs and flour are kneaded to make the fresh pasta.

Then roll out the pasta and cut into long, thin strips.

The chanterelles are fried until crispy with garlic. The pasta cooks in boiling water for four minutes, drained and added to the mushrooms.

Meanwhile, the parmesan is melted in a pan in strips and deep fried. Twist it and shape it while it's still piping hot, adding it to the pasta as a crowning glory.

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