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
- 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.
- 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.
- 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.)
- Season with black pepper and salt.
- 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).
- Place the tortas on individual plates, decorate the chanterelles on top and garnish with parmesan shavings and fresh parsley. Serve immediately.