Spaghetti with chanterelles

Name: Spaghetti with chanterelles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Chanterelles; 5 discs (10 g each) smoked streaky bacon; 2 Shallots; 2 Garlic cloves; 1 Head radicchio salad; 300 g Spaghetti; 7-10 Tbsp Salt; 1/2 bunch Basil; 2 TABLESPOONS Olive oil; 100 ml Balsamic vinegar; 100 ml Vegetable broth (instant); 7-10 Tbsp freshly ground black pepper; 1 pinch Sugar; 7-10 Tbsp Basil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Chanterelles
5 discs (10 g each) smoked streaky bacon
2 Shallots
2 Garlic cloves
1 Head radicchio salad
300 g Spaghetti
7-10 Tbsp Salt
1/2 bunch Basil
2 TABLESPOONS Olive oil
100 ml Balsamic vinegar
100 ml Vegetable broth (instant)
7-10 Tbsp freshly ground black pepper
1 pinch Sugar
7-10 Tbsp Basil

Directions

1
Clean the chanterelles thoroughly, wash them if necessary and then drain them well. Cut the bacon into fine strips. Peel shallots and garlic and dice finely. Clean, wash and slice the radicchio and drain well. Put pasta in boiling salted water and cook for about 11 minutes.
2
Wash basil, dab dry and cut into strips. Leave bacon in a large pan without fat until crispy. Remove from the pan and set aside. Add oil to the pan, heat up. Sauté the chanterelles in it while turning. Add shallots and garlic and fry briefly. Deglaze with vinegar and stock, bring to the boil and season with salt, pepper and sugar. Drain the noodles and quench briefly. Add noodles to the chanterelle stock.
3
Add shallots and garlic and fry briefly. Deglaze with vinegar and stock, bring to the boil and season with salt, pepper and sugar. Drain the noodles and quench briefly. Add noodles to the chanterelle stock. Fold in radicchio and basil. Arrange on plates and garnish with basil as desired