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🍝 Tagliatelle with Chanterelle Cream and Black Forest Ham

655 kcal · 30 min · 4 servings

Tagliatelle with Chanterelle Cream and Black Forest Ham Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 5 liters of water and add salt. Place the pot on the stove and bring the water to a boil.
  2. 2. Wash the carrots thoroughly under running water. Peel them completely and cut off the ends. Slice the carrots into thin, round pieces.
  3. 3. Clean the chanterelles carefully with a kitchen towel if necessary. Roughly chop the mushrooms into small pieces.
  4. 4. Heat 2 tablespoons of oil in a large frying pan over high heat.
  5. 5. Fry the chopped chanterelles in the hot oil for about 2 minutes over high heat.
  6. 6. Season the mushrooms lightly with ground pepper.
  7. 7. Remove the fried mushrooms from the pan and place them on a plate to the side.
  8. 8. Add 1 tablespoon of oil to the same pan used for the mushrooms.
  9. 9. Fry the carrot slices for about 2 minutes over medium to high heat.
  10. 10. Deglaze the carrots with the included broth and bring the liquid to a boil.
  11. 11. Mix the starch with a little cold water in a small bowl until a smooth mixture is formed.
  12. 12. Pour the starch-water mixture into the boiling broth in the pan.
  13. 13. Let the sauce simmer for about 3 minutes over medium heat until it thickens.
  14. 14. Add the tagliatelle to the boiling salted water and cook for about 4 minutes until al dente (firm to the bite).
  15. 15. Wash the chives thoroughly and shake them dry.
  16. 16. Cut the chives into fine rings.
  17. 17. Wash the lemon and cut it in half.
  18. 18. Squeeze the juice from the lemon half.
  19. 19. Take two ladles of the water in which the pasta was cooked and add it to the carrots in the pan.
  20. 20. Bring the mixture in the pan back to a boil.
  21. 21. Reduce the heat to the lowest setting.
  22. 22. Stir the cream into the sauce until it is well combined.
  23. 23. Tear the Black Forest ham into small, irregular pieces.
  24. 24. Add the ham pieces and the previously fried chanterelles back into the sauce.
  25. 25. Warm the ingredients briefly in the sauce, but do not let them boil again.
  26. 26. Season the sauce with salt, pepper, and a pinch of sugar.
  27. 27. Add 1 tablespoon of lemon juice to the sauce and stir it in.
  28. 28. Drain the cooked tagliatelle in a colander to remove the water.
  29. 29. Plate the tagliatelle onto serving plates.
  30. 30. Pour the chanterelle cream sauce over the pasta.
  31. 31. Garnish the dish with the fine chive rings.
  32. 32. Serve the dish immediately and enjoy your meal!

Nutrition per serving