Twisted tagliatelle with chanterelles and cream sauce
Ingredients
400 g BECHTLE twisted ribbon noodles
1 red onion
1 clove of garlic
450 g chanterelles
70 g air-dried ham, in thin strips
Olive oil for frying
1-2 tbsp thyme, chopped
1 tsp sugar
2 tbsp brandy
400 ml vegetable stock
150 g cream cheese
cornflour if required
Salt, pepper, nutmeg
approx. 1 tbsp Balsamico di Modena
Preparation
- Peel and finely dice the onion and garlic. Clean the chanterelles, wash if necessary and rub with kitchen paper. Cut in half, depending on size.
- Sauté the onion, mushrooms and ham in a little hot oil. Add the sugar, garlic and thyme and fry briefly. Deglaze with brandy. Stir in the vegetable stock and cream cheese. Thicken the sauce with a little cornflour to taste and season with salt, pepper, nutmeg and balsamic vinegar.
- Meanwhile, cook the pasta in plenty of boiling salted water according to the packet instructions until al dente. Drain and serve immediately with the chanterelle and ham sauce, sprinkled with pepper berries.