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Tagliatelle with Chanterelles and Parma Ham
Ingredients
| 450 g | tagliatelle |
| 100 g | Parma ham, diced |
| salt and freshly ground black pepper | |
| 300 g | chanterelles |
| lemon juice | |
| 1/2 bunch(es) | parsley, chopped |
| 200 g | single cream |
| 150 ml | beef stock |
| 1 clove(s) | garlic, minced |
| 2 tbsp | butter |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
Cook the pasta in salted water until al dente.
Sprinkle the chanterelles with 1 tablespoon of lemon juice. In a saucepan, heat the butter. Add the garlic and the chanterelles and cook stirring over high heat for some minutes. Pour in the stock and the cream and bring to a boil. Reduce the heat and simmer until thickened. Add the ham and the parsley. Season to taste with salt, pepper and lemon juice.
Drain the cooked pasta, add to the sauce and toss. Serve immediately.
Sprinkle the chanterelles with 1 tablespoon of lemon juice. In a saucepan, heat the butter. Add the garlic and the chanterelles and cook stirring over high heat for some minutes. Pour in the stock and the cream and bring to a boil. Reduce the heat and simmer until thickened. Add the ham and the parsley. Season to taste with salt, pepper and lemon juice.
Drain the cooked pasta, add to the sauce and toss. Serve immediately.
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