Chanterelles with cheese, Italian style

Ingredients

• 250 g chanterelles (serves 4)
• a few slices smoked streaky pork
• 2 garlic cloves
• a small bunch of parsley
• 1 glass dry white wine
• 25 g hard cheese
• oil and butter for frying
• 250 g spaghetti
• salt, to taste
• chicken spice mix with curry, to taste

Method

1. Dust the chanterelles with flour, pour over some water and stir well so any grit sinks. Chop the cleaned mushrooms into pieces.
2. Heat a little oil in a pan, add the mushrooms and cook, stirring occasionally. Any released water should be poured off immediately – this removes the mushroom bitterness. Add a knob of butter and a pinch of salt, and fry for a few more minutes. Set the chanterelles aside.
3. Cook the spaghetti in salted water according to the packet instructions, then drain.
4. Cut the smoked pork belly into strips and lightly fry in a pan.
5. Add peeled garlic pressed through a garlic press and cook gently for a few minutes.
6. Pour in the white wine and allow to reduce slightly, but do not let the pan go dry.
7. Add the chanterelles, spaghetti, chopped parsley, halved cherry tomatoes, and chicken spice mix with curry. Heat gently until the tomatoes’ skins start to split but they remain intact.
8. Taste and adjust the salt if necessary – some salt will already have come from the smoked pork and spices.
9. Sprinkle over the grated hard cheese (reserve half for serving) and heat briefly.
10. Serve immediately, sprinkled with the remaining cheese. Pairs beautifully with a glass of chilled white wine.