Tri2Cook’s TGRWT (They Go Really Well Together) #12‘s two ingredients are chanterelle and apricot. So without further ado, here’s a nice little recipe I’ve devised combining just those two things!
(With thanks to Khymos for posting about it!)
Unfortunately, this can’t really count as an entry to TGRWT, because I haven’t actually made it. Yet. Chanterelles aren’t the easiest things to happen upon around here, sadly (it tastes pretty damn good with porcinis instead though). Should I get hold of some (fresh or dried) before December 1st, I might still submit this…
- 6 dried apricots (chopped)
- 6 fresh chanterelles (chopped)
- 4 rashers of bacon (chopped)
- 3 Shallots (chopped)
- 1 can of coconut milk
- 1 big handful of fresh spinach
- Black Pepper
- 1 tsp Dried Chillis (optional)
- 1 tbsp flour
- graise de cannard (aka duck fat)
- Before you start, put the chopped apricots in a bowl and add just enough warm water to cover them. Leave these to soak awhile and soften up.
- Put the tagliatelle in a pan to cook when you start. It’ll take about the same time to cook as the rest of the carbonara!
- Heat some graise de cannard in a pan (about a tablespoon’s worth should be plenty) over a high heat. When hot, throw in the chopped bacon and shallots. Fry until the shallots are starting to caramelise.
- Add the chanterelles, and fry briefly, before adding the coconut milk, apricots (with the water they’ve been soaking in), grind in some black pepper, and add the chillis if you wish. Simmer for a few minutes.
- Meanwhile, mix the flour into a paste with some water (actually, paste isn’t the right word – you’re aiming for the consistency of double cream). When you’re ready, stir this into the mixture. If it’s hot enough, it should thicken almost instantly. When it does, take the pan off the heat.
- Your tagliatelle should be done by now. Put the tagliatelle into some bowls, making it into a nest shape. Roughly chop the spinach leaves and use these to line your tagliatelle nests. Finally, pour your carbonara into the nests, grind a little black pepper on top and serve immediately. Enjoy!
Because happiness is a bowl of fresh chanterelles!