July : Pappardelle with Chanterelles and Entrecôte double
Now is the time for delicious summer dishes! Colourful berries, fresh veggies and salads accompany us throughout sunny July. With those ingredients you can compose light recipes that are favoured in summer. How about our Pappardelle with Chanterelles? Here peppery chanterelles form such a tasty alliance with home made pasta. Served with it a tender steak – it's just a delight.
How it′s done? Have a look here :
800 g fresh, home made pasta (or supermarket)
600 g fresh chanterelles
1 glove of garlic
1 sprig of each: rosemary, thyme
3 tablespoons olive oil for frying
salt, freshly ground black pepper
6 tablespoons high quality olive oil
2 Entrecôte double à 400 g
oil for frying
Step one :
Thoroughly trim and clean the chanterelles; set aside. Peel shallot and garlic, cut finely and set aside. Wash and pat dry the herbs. Remove the leaves from rosemary and thyme, cut finely and set aside (keep some for the garnish). Prepare and measure out all other ingredients and set aside.
Step two :
Heat olive oil in a pan, toss in chanterelles and sauté under high heat for about 2 minutes. Add shallots and garlic and fry for 1 minute. Reduce heat and add herbs. Season with salt and pepper and stir in olive oil.
Step three :
In the meantime cook the pasta ’al dente‘ by means of the process ”Pasta – Boil“, drain in a sieve and keep warm. Also prepare the steaks by means of the menu item ”Beef – Sauté“ according to your preferences. Season with salt and pepper.
Step four :
Mix pasta with chanterelles and arrange on plates. Garnish with herbs. Serve with the steaks immediately. Tastes great with a green salad.