Monday, February 01, 2010

Chanterelle Pork Belly Pasta

kantarellpasta med sidflask

I had a hard time translating the main ingredients for this recipe - "sidfläsk". It's basically unsalted bacon, which means it's really pork belly - but it's sold here just like bacon, in thin slices. So, that's what I use. If you have some similar product, use that. Indeed, use bacon if you wish - the smokiness won't be bad at all here.

Add cheese if you'd like. It's never wrong. And go ahead and use a dry white wine instead of a sweet one - I just happened to have an open bottle of fairly sweet stuff, and it turned out really tasty. This serves 2-4 depending on what else you're eating, and how hungry you are

Chanterelle Pork Belly Pasta
(printable recipe)

140 g sliced pork belly ("sidfläsk")
1 yellow onion
2 small garlic cloves
300 g chanterelle mushrooms, cleaned
50 ml sweet white wine
200 ml cream (I used full-fat, use whatever you're comfortable with.)
freshly boiled pasta

Chop the onion and garlic finely. Cut the pork into strips (lardons). Fry the pork in a hot pan until it turns crispy - pour out the fat if it's a lot. Add the onion and garlic for a few minutes, but don't let it burn. Add the mushrooms and fry for a few minutes, to release most of the liquid. Add wine and cream and season with salt and pepper. Cook for a few minutes, then toss with freshly cooked pasta.

Recipe in Swedish:
Kantarellpasta med sidfläsk


Jake said...

I'd say "uncured bacon" sounds like a similar item available in the US, but I have seen "pork belly" available at specialty markets (especially Asian).

evelinfre said...

Guud vilken bra sida. Slut med "vad ska vi äta idag?" frågan.
Snarare "vad ska vi inte äta idag?!"

Dave -nibbleanibble said...

Being Chinese I'm no stranger to pork belly. It's the stuff!

natural selection said...

Bacon is right,bacon works.Bacon clarifies,cuts through,and captures the very essence of flavor and the evolutionary spirit.Bacon,in all its forms;bacon for life,bacon for love,bacon for knowledge as marked the upward surge for man and the end bacon will always save us.

-Bacon Becco

FoodTherapy4Me said...

What kind of pasta is that?!?! I've never seen that shape before...or noticed it I guess??

Anne said...

I honestly don't remember what they called the shape - it's made with bronze extruders anyway, and it was really tasty with the sauce. But sorry - I've thrown away the bag!


Hej Anne

Made this dish for a dinner this evening absolutely delicious if I say so myself :). And my teenage age soons demolished it
I didn't have dbl cream so substituted for creme fraiche and kanterelle's were not in our budget soo substituted with plain old button mushrooms sliced...
Vinter Salad to garnish.

Yum yum

Thanks for sharing