Perfect for warm summer evenings, both as a main course or a single-course meal: beef carpaccio with sautéed chanterelles, these little forest treasures that pair perfectly with a glass of St. Magdalener Classico Moar Alto Adige DOC wine, from the Bolzano winery.
A fresh, aromatic, and light dish, just seasoned with an emulsion of extra virgin olive oil and lemon.
If you don’t have fresh chanterelles, you can of course use frozen ones.
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Summer, Autumn
Ingredients
- 14 oz chanterelles
- 2 oz onion
- 1 clove garlic
- to taste vegetable oil
- to taste parsley
- 1 lemon (juice)
- 6 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- 14 oz beef carpaccio
- 2.8 oz Parmesan (shavings)
- 3 tbsps sliced almonds (toasted)
- St. Magdalener Classico “Moar” Alto Adige DOC (Bolzano Winery)
Steps
To prepare the beef carpaccio with sautéed chanterelles, clean the chanterelles well with a knife and a brush. Do not wash them under water, as some of their flavor would be washed away, and they also tend to absorb water, becoming watery. Optionally, cut the larger ones in half.
Peel and finely chop the onion and garlic. Heat two to three tablespoons of vegetable oil and gently sauté the onion and garlic for a couple of minutes. Add the chanterelles and sauté over high heat for a few minutes, until they have released their water and are well browned. Add salt, pepper, and sprinkle with chopped parsley.
In a small bowl, mix lemon juice, extra virgin olive oil, as well as salt and pepper to taste, and set aside.Arrange the beef carpaccio slices on plates, or on a platter if you prefer, and garnish with Parmesan shavings and toasted almond slices. Finish by adding the sautéed chanterelles in the center, drizzle everything with the lemon and extra virgin olive oil emulsion and serve immediately.
