Creamy chanterelle pasta with crispy reindeer crumble
| Kermainen kanttarellipasta rapealla poron kylmäsavurouheella on nopea arkiruoka. Katso resepti Lapin Lihan verkkosivuilta.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lapinliha.com.
Cooking tools:
- Pot
- Skillet
- Colander
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Cutting board
- Chef's knife
- Grater
- Pepper mill
- Plate
- Stove
- Ladle
- Mixing bowl
- Saucepan
- Kitchen scale
Ingredients
- 100–150g Lapin Liha’s cold-smoked reindeer meat crumble
- 300 g chanterelles
- 500 g pasta (e.g., bavette or spaghetti)
- 1 clove of garlic, minced
- 2 dl creme fraiche
- 2 dl cream
- 1 tbsp butter
- 4 tbsp oil
- 1 dl chopped parsley
- 1 1/2 dl pecorino, grated
- salt
- pepper
More Like This
Creamy reindeer pappardelle pasta
lapinliha.com
Creamy reindeer stroganoff
lapinliha.com
Reindeer tartare, browned lemon butter, vendace roe, and chanterelle cream
lapinliha.com
Sautéed reindeer pasta
lapinliha.com
Cold-smoked reindeer pasta
lapinliha.com
Roasted sourdough bread and crispy cold-smoked reindeer crumble
lapinliha.com
Red deer and chanterelle pie
lapinliha.com
Reindeer pasta in Hanna G's style
lapinliha.com