Creamy chanterelle pasta with crispy reindeer crumble
Preparation time 20
|
4 portions
Ingredients
100–150g Lapin Liha’s cold-smoked reindeer meat crumble
300 g chanterelles
500 g pasta (e.g., bavette or spaghetti)
1 clove of garlic, minced
2 dl creme fraiche
2 dl cream
1 tbsp butter
4 tbsp oil
1 dl chopped parsley
1.5 dl pecorino, grated
salt and pepper
Instructions
Fry the chanterelles on high heat with 1 tsp of oil until the liquid evaporates. When the mushrooms feel dry, add ½ tbsp of oil, 1 tbsp of butter, garlic, and ½ tsp of salt. Fry for a few minutes.
Boil the pasta water in a large pot. When the water starts to boil, add salt. Add your chosen pasta.
Heat the oil on a pan until it’s hot. Add the reindeer meat crumble and fry for a few minutes until the hack gets a crispy surface. Add butter and reduce the heat. Let it cook for a few minutes.
Cook the pasta until it’s almost done. Pour out the cooking water, but save about ½ dl.
Reduce cream and crème fraîche for a few minutes. Season with salt and pepper (remember that the reindeer hack is salty).
Put the pasta back in the pot, add 1 tbsp of pasta water and 1 tbsp of olive oil. Mix the warm cream mixture, the chanterelles, and half of the parsley into the pasta.
Divide onto deep plates and spoon over plenty of crispy reindeer crumble, grated pecorino, and the rest of the parsley.
Serve with freshly ground black pepper and a few drops of olive oil.
