Cavatelli and Chanterelle

It took me a while to decide to buy and try chanterelle mushrooms. I just don't know much about mushrooms and am always kind of fearing whether I'll like them or not, and they are not cheap at all.
But my fear was useless. They are really tasty, and, honestly, if they were a bit cheaper, I'd certainly be buying these regularly, as long as they can be found around.
They're lovely yellow, almost orange colour, meaty and funnel shaped. Underneath the smooth cap they have gill like ridges.
They have fruity taste, reminiscent of apricots and mildley peppery.
Chantarelles are relatively high in vitamin C, very high in potassium and among the richest sources of vitamin D.
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Chanterelle mushrooms??
This pasta dish was the second one I made in a week using chanterelle mushrooms and quite tasty and easy to make. Couldn't be more suitable for the season and weather we're having these days.
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Cavatelli pasta?
Cavatelli with Sausage and Chanterelle Mushrooms


(4 servings):
360 g cavatelli pasta
300 g chanterelle mushrooms
1 clove of garlic
60 g olives (taggiasche)
250 g cherry tomatoes
1 rosemary twig
1 shallot
50 ml white wine
salt, pepper, extra virgin olive oil

Blanch the tomatoes for a few seconds in boiling water, take them out and cool in cold water, then peel, remove seeds and dice.
Sauté the finely chopped shallot, garlic and rosemary leaves in a deep skillet.
Add the crumbled sausage meat and cook stirring until the meat's pink.
Add the carefully cleaned chanterelle mushrooms (if they're very dirty, rinse them under running water) and sliced lenghtwise (that way they'll keep well the shape in cooking). Sauté everything together, then add the wine and let it evaporate.
Add the tomatoes and the olives (stoned if desired, I left them whole) and cook on medium low heat for about 20 minutes.
In the meantime cook the pasta in boiling salted water. Drain it when cooked al dente and mix with the mushroom and sause sauce, stir well and serve.




Cavatelli, salsiccia e finferli


(per 4 persone):
360 g di cavatelli
150 g di salsiccia
300 g di finferli
1 spicchio d'aglio tritato
60 g di olive taggiasche (snocciolate)
250 g di pomodorini
1 rametto di rosmarino
1 scalogno
50 ml di vino bianco
sale, pepe, olio extravergine d'oliva


Portate a ebollizione una pentola con l'acqua, tuffateci i pomodorini per qualche secondo, poi scolateli e raffreddateli nell'acqua fredda. Togliete la buccia e semi, e tagliateli a pezzettini.
Tritate finemente lo scalogno e soffriggetelo in una padella con un filo d'olio, l'aglio e il rosmarino.
Unite la salsiccia sbriciolata e fatela rosolare.
Aggiungete i finferli che avete pulito bene con una spazzola (se troppo sporchi sciacquateli sotto l'acqua corrente) e tagliato a fettine per il lungo (così mantengono bene la forma anche dopo la cottura). Sfumate con il vino bianco e lasciatelo evaporare.
Unite i pomodorini e le olive (le mie erano intere, non snocciolate). Lasciate insaporire tutto per una ventina di minuti. Regolate di sale e pepe.
Cuocete i cavatelli al dente in acqua salata, scolateli e aggiungete nella padella con il condimento, mescolate bene e servite.




Cavatelli s kobasicom i lisi?arkama


(za 4 osobe):
360 g cavatella (ili sli?ne kratke tjestenine)
150 g svje?e kobasice
300 g gljiva lisi?arki
1 ?e?anj bijelog luka
60 g sitnih maslina (odko?tenih, ja sam ih ostavila cijele)
250 g cherry raj?ica
1 gran?ica ru?marina
1 glavica luka ljutike (ili mala glavica obi?nog crvenog luka)
50 ml stolnog bijelog vina
sol, papar, maslinovo ulje


Raj?ice ubacite u posudu s klju?alom vodom na par sekundi, zatim ih izvadite i ohladite u hladnoj vodi, pa skinite ko?icu, odstranite sjemenke i nare?ite ih na kockice.
Luk sitno nasjeckajte pa ga popr?ite u dubljoj tavi na malo maslinovog ulja zajedno s bijelim lukom (protisnutim kroz tijesak ili sitno nasjeckanim) i ru?marinom.
Dodajte namrvljeno meso kobasice i popr?ite dok kobasica ne dobije ru?i?astu boju.
Dodajte dobro o?i??ene lisi?arke (ako su jako prljave isperite ih pod mlazom vode), narezane uzdu?no na kri?ke (tako ?e i nakon kuhanja zadr?ati lijep oblik). Popr?ite kratko sve skupa, a onda ulijte vino i pustite da ispari.
Dodajte raj?ice i masline i ostavite sve kuhati na laganoj vatri oko 20 minuta.
Dodajte sol i papar po ukusu.
Skuhajte tjesteninu u posoljenoj klju?aloj vodi, ocijedite je kad je kuhana al dente, i dodajte u tavu s gljivama i kobasicom. Dobro sve izmije?ajte i zagrijte skupa, pa poslu?ite.