Good things rarely come alone: the "gold of the forest", chanterelles, grow in small groups on mossy soil. The basket is quickly filled. On your way home, you can start thinking about how to prepare these ribbon noodles with peppery-spicy mushrooms.Jump to Recipe
From vegan to bacon
Ribbon noodles with chanterelle (in Italian: finferli) have a long tradition in northern Italy. They are prepared easily and in no time. Due to their high protein content, these mushrooms are also ideal for those on a vegetarian or vegan diet. They also provide important B-vitamins, iron and potassium. If you like things a bit more hearty, follow the recipe from Trentino-Alto Adige. In this recipe the aromatic mushrooms form an alliance with fried bacon.
Vegetarianism and the Church
Italian cuisine owes its rich variety of vegetarian and vegan dishes, of pasta, rice and gnocchi combined with vegetables and cheese, to the strong influence of the Catholic Church. In monasteries, there used to be no less than 150 to 200 days of fasting a year, days on which meat and sometimes even dairy products and eggs were taboo. But not everyone found it as easy as Abbot Nicholas of Bari. He is said to have rejected his mother's breast on fasting days when he was an infant.
Pasta is not just pasta
As is widely known, it was the early commercial traveller Marco Polo who brought pasta home from China. It is a little ironic that, of all people, the Venetians, who love risotto and gnocchi more than anything else, were the ones who made pasta popular in Italy. In northern Italy, homemade pasta is made from flour and eggs (one egg per 100g of flour), and from Tuscany towards the south, the pasta dough is mixed with flour and water. By the way, egg pasta goes really well with chanterelles. Try it out! Here, I will share the vegan version of the recipe for the ribbon noodles with chanterelles with you.
Ribbon noodles with chanterelles
Ribbon noodles with chanterelle arep repared easily and in no time
- 300 g durum flour
- 150 ml water
- 300 g chanterelles
- 1 clove garlic
- 1 bunch parsley finely chopped
- olive oil
Put flour on the work surface and form a hollow in the middle. Pour water into the hollow and mix everything carefully (first with a fork, then with your hands). Knead the dough thoroughly for about 10 minutes. It should not be sticky and still easy to knead. Wrap the dough in plastic foil and let it rest for half an hour.
Now process the dough in portions. Keep the dough that you are not currently using fresh in the foil. Roll out the dough with a pasta machine to a thickness of about 3 mm and cut into ribbon noodles. Pappardelle are about 13 mm wide, tagliatelle about 5 mm. If you do not have a pasta machine, you can also simply roll out the dough with a rolling pin.
Cook the pasta in plenty of salted water until al dente. Fresh pasta only needs between 2 and 4 minutes. Cook bought pasta according to the instructions on the packet. Keep some of the pasta water.
Clean the chanterelles with a basting brush. If possible, avoid water while cleaning. The mushrooms could soak up in the water and lose their aroma. Heat the oil and garlic clove in a wide pan. Add the mushrooms and fry over a high heat until the water has evaporated. Only now add salt to the mushrooms. This way they do not become soft and retain their flavour.
Remove the garlic. Mix half of the mushrooms with the parsley and place in a bowl. Add a few spoonfuls of pasta water to the sauce until you have the desired consistency, refine with some olive oil and mix with the hot pasta. Arrange on plates and garnish with the remaining chanterelles and some chopped parsley
Alternatively: approx. 320g of bought tagliatelle or pappardelle