30 June 2011

Penne Rigate with Chanterelle Mushrooms, Speck & Tomatoes


Sometimes I wonder how it is like to live in the mountains.  As I turn 360 degrees, the panorama doesn't stop captivating me with its beauty.  I have been going to the Dolomites for 12 summers already following my husband's footsteps of spending about 30 summers in these mountains.  How is it like that we never get tired of this place?


I used to tease him that he should explore other places in summer.  Now, I am the one who is hooked.  I even beat him in planning our summer mountain escape every year.  Our kids (our dog included) are the fourth generation who are taking their summer trips here.  They are growing up to be mountain lovers just like we had been hoping they would.


One by one, the kids wait for their turns for the last touch of tying the bandannas around their necks that go along with their tyrolean clothes & hiking boots before going out to trek with us.  There is always a fight on who gets the red bandanna because they both like it so we never give it as a choice.  Even our dog jumps for joy when he sees his own red bandanna. 


I found these fresh chanterelle mushrooms in the fruit & vegetable shop.  I was meaning to cook & preserve them with vinegar & extra virgin olive oil just like how my 5-year old loves it but since the shops close so early here, I didn't make it on time to buy a bottle of vinegar.  Gosh, in here, we are always on the run to try to make it to the shops before closing time.  We can never get used to the early closing times.  I cooked the mushrooms instead with speck & fresh tomatoes for the pasta sauce for dinner. 
 

 

Penne Rigate with Chanterelle Mushrooms, Speck & Tomatoes

Ingredients:
Serves 4
  • 350 - 400 grams penne rigate or any short pasta
  • 250 grams chanterelle mushrooms or any similar mushroom
  • 150 grams speck, diced
  • 300 grams cherry or grape tomatoes, halved
  • 1/2 medium onion, chopped finely
  • 1/4 cup red wine
  • Bunch of parsley, finely chopped
  • Extra virgin olive oil
  • Salt 
  • Pepper
  • Parmigiano reggiano, grated

Directions:
  1. Boil some water in a pot for the pasta.  When the water boils, put some salt then the pasta. Cook the pasta 2 minutes less than the suggested cooking time in the package.
  2. Meanwhile, while waiting for the water of the pasta to boil, prepare the sauce.
  3. Over medium heat, sautè the onions in a saucepan with extra virgin olive oil.  When the onions sizzle, add the speck.  Toast.
  4. Add the cleaned mushrooms.  Toss with the speck for a few minutes.  Let the liquid evaporate a little bit.
  5. Add the tomatoes then after about 5 minutes, add the red wine.  Cook with medium fire for about 20 minutes or until the liquid sauce thickens.
  6. Season with salt & pepper.  Add the cooked pasta and toss for about 3 minutes with the sauce.  Add the chopped parsley.
  7. Drizzle with extra virgin olive oil & sprinkle with parmigiano reggiano before serving.






4 comments:

  1. This pasta looks so flavorful and delicious! The photo with the mountain in the background is absolutely stunning, as well =)

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  2. This is a gorgeous dish! It is very similar to one I had in Landshuette, in Bavaria. Instead of Speck, it used geraeuchert Wammerl which seems to be a dry cured, streaky bacon. It didn't use wine, and I think it had butter as well as olive oil. I loved the markets in Germany. I would buy a kilo wooden basket of Chanterelles And if I cooked a lot, I would be able to buy one more before the season was over and the mushrooms were gone until the next year.

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    Replies
    1. The German version you had sounds doubly delicious too! I think cooking with chanterelles is really wonderful. Such a delectable mushroom!

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  3. Oh, this looks tremendous! I have been living in Munich for five years now, and will never tire of the way the Germans really celebrate seasonal food. I've got some chanterelles ready and waiting for this recipe!

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