Tapas off the beaten Track: Chanterelles on Tortas de Aceite

Chanterelles season must not go by without a recipe. While this one gives well-deserved center stage to the chanterelles, slightly sweet tortas de aceite add an unusual twist to this starter / tapas dish.



Ingredients (serves 2):

  • 2 Tortas de Aceite
  • 60 grams of lardons
  • 200 grams of fresh chanterelles
  • 2-3 tablespoons of flour
  • 1 tablespoon of olive oil (for frying)
  • 1 tablespoon of concentrated butter
  • 4-5 branches of thyme
  • freshly ground black pepper, salt
  • 1-2 teaspoons of crema di balsamico
  • dash of dry sherry
  • some parmesan shavings
  • 1 tablespoon of roughly chopped fresh parsley


  1. Fry the lardons in non-stick frying pan on medium to high heat until crispy. Remove from the pan. Add the olive oil and concentrated butter to the pan and heat up on high heat.
  2. Wash the chanterelles in a bowl of cold water with 2 to 3 tablespoons of flour added. Carefully remove any remaining dirt by hand. Strain and rinse shortly under cold water. Process immediately.
  3. Add the chanterelles and the thyme to the pan and sear on high temperature while permanently tossing for approximately 5 to 7 minutes. (The chanterelles shall not water too much / boil in water, therefore turn up the temperature all the way up to let water evaporate quickly. This way, the chanterelles keep a nice bite. At the same time, ensure that the chanterelles do not burn, so turn the temperature down once the water has evaporated.)
  4. Season with black pepper and salt.
  5. Turn the temperature down to medium to high, add the crema di balsamico and the sherry. Fry for approximately one more minute (until all liquid has evaporated).
  6. Place the tortas on individual plates, decorate the chanterelles on top and garnish with parmesan shavings and fresh parsley. Serve immediately.


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