Summer, as a continuous celebration, often evokes mind shrimp, mussels, and sea bream, caught by fishermen casting their nets at dawn when the first light breaks. However, beyond the sandy shores, summer also embodies the coolness of forests, the mystery of their shadows, the adventure of mushroom foraging, and the delight in the earth’s bountiful gifts, paired with gratitude for them. It all started when I found some exquisite local summer truffles. Delighted, I brought home three small treasures, unsure of what to create with them. Then, I stumbled upon fresh chanterelles, just as local and wonderful. Gradually, the concept began to take shape: fresh tagliatelle would join the mix, complemented by a glass of wine—what better way to honor nature's generosity?
Ingredients for Tagliatelle with Chanterelles and Truffles
300 g fresh tagliatelle
300 g fresh chanterelles
100 g butter
2-3 shallots, finely chopped
2-3 garlic cloves
A handful of fresh parsley
50 ml white wine
50 ml cream (35% fat)
1 tablespoon grated Parmesan
Salt and pepper
Thyme leaves
1 small truffle
Preparation
Finely chop the shallots and sauté them in butter. Add the cleaned chanterelles—make sure to brush off any dirt with a soft brush—and incorporate the crushed garlic, along with salt and pepper. Tear in a few thyme leaves, sprinkle them over the chanterelles, pour in the wine, and stir with a wooden spoon. After that, add the cream, which you can enrich with a tablespoon of grated Parmesan and finely chopped parsley. Keep mixing until you achieve the desired consistency.
Meanwhile, bring a pot of salted water to a boil for the pasta. Once boiling, add the fresh tagliatelle and cook for about 4 minutes. When they're ready, drain them and transfer them to the pot with the chanterelles.
Toss the pasta, adjust the seasoning, and use kitchen tongs to twirl the tagliatelle into a beautiful arrangement on a serving platter. Surround the pasta with any remaining chanterelles and sprinkle with fresh parsley—I used parsley that I grew myself on my balcony garden.
Finally, for the crowning touch: slice the fragrant truffles, a simple yet noble gift from the earth. Serve with a glass of wine as a gesture of gratitude.
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