Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, papardelle with speck and chanterelle mushrooms. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

At Lidia Bastianich's Felidia restaurant in New York, chefs make pappardelle or fettuccine fresh and serve it with mushroom sauce — chanterelles and morels in the spring, porcini in the fall. Chanterelle mushrooms are not cheap, but they are worth the occasional splurge. They make the meal and go so well with fresh pappardelle, but you can use any of your favorite pasta.

Papardelle with speck and chanterelle mushrooms is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Papardelle with speck and chanterelle mushrooms is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have papardelle with speck and chanterelle mushrooms using 7 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Papardelle with speck and chanterelle mushrooms:

1. Take 400 g Papardelle or tagliatelle
2. Prepare 200 g chanterelle mushrooms
3. Get Packet speck, chopped
4. Take Small chopped onion
5. Get Glug of white wine
6. Prepare Olive oil
7. Make ready Parmesan to serve

Making tagliolini pasta with chanterelle mushrooms and speck. Apart from the pasta, mushrooms and speck, all you need for this delicious Trentino-Alto Adige recipe is onions, garlic, parsley, cream, butter and grated Parmigiano or Grana. Brush off any dirt from the mushrooms with a pastry brush or a dish towel. Slice the mushrooms thinly, but tear girolles, chanterelles and blewits in half.

Instructions to make Papardelle with speck and chanterelle mushrooms:

1. Bring a pot of salted water to the boil. Clean mushrooms well. Chop. Chop onion and fry gently in olive oil for a few minutes. Add mushrooms and cook for 5-6 mins
2. Add speck to sauce and cook on medium heat for 2 mins. Add wine and let it evaporate, leave to simmer on low, add pepper to taste
3. Cook the Papardelle, usually only takes a few minutes but check instructions. Drain al dente, add to sauce and mix well. Enjoy 😀

Put the olive oil in a very hot frying. For the pappardelle, put the flour in a food processor and pulse several times. Beat the eggs, olive oil, and salt in a spouted measuring cup. In Tuscany, Pappardelle are often served with mushrooms or a rich ragu made with wild boar meat (cinghiale). Add chanterelles and saute them as well.

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