Pan-fried chanterelles and speck is a traditional dish from South Tyrol that encapsulates all the aromas and flavors of the mountains. It’s a simple yet flavorful preparation: sliced potatoes are sautéed in a pan until golden and crispy, then fresh seasonal chanterelles are added, sautéed in a pan, along with strips of speck. A rustic and hearty dish, perfect for warming up cooler days or bringing a bit of South Tyrolean atmosphere into our homes.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Trentino-Alto Adige
- Seasonality: Autumn
- Energy 300.73 (Kcal)
- Carbohydrates 41.17 (g) of which sugars 2.70 (g)
- Proteins 15.79 (g)
- Fat 9.37 (g) of which saturated 2.50 (g)of which unsaturated 3.81 (g)
- Fibers 7.88 (g)
- Sodium 757.72 (mg)
Indicative values for a portion of 230 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb potatoes
- 9 oz chanterelle mushrooms
- 2.5 oz speck
- 1 clove garlic
- 1 sprig thyme (or marjoram)
- extra virgin olive oil
- salt
- pepper
Tools
- 2 Skillets
- Cutting Board
Preparation
Wash the potatoes, peel them, and slice them. If you have new potatoes, you can leave the skin on and just wash them very well.
Clean the chanterelles removing any dirt. Wash them quickly in running water, drain, and cut them into pieces.
Place the potatoes in a large skillet with a splash of oil (1). Cook them for 10-15 minutes, adding a pinch of salt.
In another skillet, cook the mushrooms over medium-high heat, with a drizzle of oil, a clove of garlic, and a pinch of salt (2). This will take about 10 minutes, depending on their size.
When they are cooked, combine them with the potatoes and add the speck, cut into strips (3).
Season with a sprig of thyme or marjoram, add a pinch of pepper, and let it infuse for 4-5 minutes.
Pan-fried chanterelles and speck is ready to serve… enjoy your meal!
Tips and Notes
For this recipe, you need fresh chanterelles, which can be easily found in supermarkets during the season. However, if you can’t find them, you can substitute with other types of mushrooms, such as porcini, pioppini, or other cultivated mushrooms.
FAQ (Questions and Answers)
Can I omit the speck?
Of course, you can omit it if you want a vegetarian dish, or replace it with smoked cooked ham or bacon.
Can I use leftover boiled potatoes?
Sure, you can use already boiled and cooled potatoes. You will just need to slice them and sauté in the pan at high heat to form a bit of a crust.
