Italia a tavola-Il Chantarellus-FarfallineFarman Style

Chantarellus

The Chantarellus mushroom or “Gallinaccio” in Toscana, Italia, has the shape of a funnel, hence the name from the Greek word Kantharos “drinking cup”.

There are several species of Chantarellus or Chanterelles mushroom in America; it grows on any kind of terrain under conifers or broad leaf trees, often hides under leaves and grass; it grows from spring to autumn and there are not poisonous species. What a relief!

The slightly sweet flavor of Chanterelles is well liked by Italian mushroom lovers and used in a variety of recipes.

This one I want to share with you:

Farfalline del Contadino

Ingredients for 4 people

14 oz of bow tie pasta

14 oz of chanterelles

2oz of butter

7 oz of smoked pancetta or bacon

(if you cannot find either you can substitute with smoked ham cut in one thick slice)

about a cup of beef or chicken broth

One clove of garlic

½ cup of parsley (minced), salt, and pepper.

In a bowl put a cup of water with a tablespoon of vinegar. Clean the mushrooms discarding the ends of the foot wiping them quickly with a rug damp with the vinegar water. Put the mushroom in a pan without any oil over medium/low heat for about 5 minutes so that they will let out their water. In the meantime cut the pancetta in very small cubes and slice the garlic. Put them in a pan with the butter until golden brown, and then add the drained mushrooms. Add salt and pepper and let everything cook at medium heat for about 30 minutes adding a small amount of broth.

In the meantime cook the pasta “al dente”, drain it, and put it in a serving bowl. Add the mushrooms and the parsley and mix everything well.

Buon Appetito!