The salad with chanterelles, speck, and burrata is a fresh, rich, and delightful dish to enjoy in summer and autumn, with fresh chanterelles. I love chanterelles, not only for their taste, but especially because I enjoy collecting them. Walking in the woods searching for these little gems is relaxing… and when you find them, it’s also rewarding. In this case, they were kindly gifted to me by a dear friend, and of course, I immediately got creative in the kitchen. This is just the first recipe with chanterelles this year, others will follow, some of which I’ve already prepared.
Chanterelles are known by various names in different regions of Italy; some other names they go by include: gallinacci, giallini, galletti.
And what do you call them in your area?
- Difficulty: Easy
- Rest time: 5 Minutes
- Preparation time: 25 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 10.5 oz chanterelles (gallinacci mushrooms)
- 1 zucchini
- 1.75 oz onion
- 1 clove garlic
- to taste vegetable oil
- 1.75 oz speck
- 3.5 oz cabbage
- 3.5 oz lettuce
- 8 cherry tomatoes
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste balsamic vinegar
- 1 burrata (about 7 oz)
Steps
To prepare the salad with chanterelles, speck, and burrata, clean the chanterelles well using a knife and a small brush. Do not wash them under water, as some of their flavor would be rinsed away, and they also tend to absorb water, becoming watery.
Wash and trim the zucchini and slice it thinly lengthwise. Heat a pan with a drizzle of oil and place the zucchini slices in it. Cook over high heat for a couple of minutes until they start to color. Salt them, then flip and finish cooking on the other side. Remove from the pan and set aside.
Peel and finely chop the onion and garlic. In the same pan where you cooked the zucchini, add two tablespoons of vegetable oil and let the onion and garlic sauté gently for a couple of minutes. Add the chanterelles and sauté over high heat for a few minutes until they release their liquid and are well-browned. Season with salt and pepper.
Meanwhile, cut the speck into thin strips and sauté it in a pan with a dash of vegetable oil until crispy.
Wash and finely slice the cabbage. Wash and tear the lettuce. Wash and halve the cherry tomatoes. Place the cabbage, lettuce, and cherry tomatoes in a bowl. Add the zucchini, half of the chanterelles, and half of the speck. Season with salt, pepper, extra virgin olive oil, and balsamic vinegar to taste. Mix.
Add the remaining chanterelles and speck on top of the salad and place the burrata in the center. Serve your salad with chanterelles, speck, and burrata.
