Tag: tartufo

Summer Truffle and Golden Chanterelle

30 July 2026

It’s always a great idea to combine seasonal ingredients: asparagus and morels, strawberries and rhubarb, summer truffle and golden chanterelle.
The season of the chanterelle runs from June to December. It’s a firm, bright yellow mushroom with subtle earthy, fruity flavour. It’s native to North America, Europe and Asia.
Summer truffles can be found between May and August. Their aroma and taste is very subtle. If slightly warmed, the flavour is more present (a bit nutty). If heated, the truffle loses its flavour.

The combination of chanterelle, truffle and cream is elegant and complex. The chanterelle gains depth from the truffle and vice versa. The pasta and the creamy sauce support the flavours beautifully.

Wine Pairing

We suggest a fruity, dry, red wine, with light tannins, for instance a Pinot Noir or perhaps a Gamay. We enjoyed a glass of Domaine Coudoulet Pinot Noir. This is a light, red wine from the Pays d’Oc in the south of France. It has a nice, light colour, aromas of strawberries, it’s refreshing and has a long finish. To be served somewhat chilled.

What You Need
  • 200 grams of Golden (Yellow) Chanterelle
  • 20 grams of Summer Truffle
  • 1 Garlic Clove
  • Stock (vegetable or chicken)
  • Cream
  • 1 teaspoon of Mustard
  • Parmesan Cheese
  • Spaghetti 
  • Olive Oil
  • Butter
  • Black Pepper
  • Salt
What You Do
  1. Add olive oil to a heavy iron skillet. Set on low heat
  2. Slice the garlic in 3 or 4 and add to the oil
  3. Leave the oil on very low heat for 10-15 minutes
  4. Clean the chanterelle with a brush. Take your time!
  5. Cut the chanterelle in 2 or 4, depending on the size
  6. Clean the truffle
  7. Grate a quarter of the truffle, slice the remainder
  8. Grate some Parmesan cheese, just to thicken and gently flavour the sauce
  9. Cook the spaghetti in boiling water with some salt until al dente, according to the instruction on the package
  10. Remove the garlic from the pan
  11. Add some butter to the pan and increase the heat
  12. Fry the chanterelle
  13. Reduce heat
  14. Add stock, mustard and cream. Combine
  15. Add Parmesan cheese. Combine
  16. Add the spaghetti to the pan
  17. Taste and adjust
  18. Just before serving add black pepper and grated truffle
  19. Combine and serve
  20. Decorate with the summer truffle slices 
Summer Truffle and Chanterelle ©cadwu with spaghetti, cream, mustard, butter and flavoured olive oil
Golden or Yellow Chanterelle ©cadwu

Oysters à la Antonio Carluccio

11 March 2020

When It’s Spring

Combining ingredients and creating something new and tasty is difficult. On the one hand we have known combinations (tomatoes and basil, duck and thyme, macaroni with ham and cheese), on the other hand we want to be surprised by new combinations. Unfortunately many chefs don’t really have the required creative talent but they serve their unlikely combinations (gnocchi with kale, piccalilli, smoked oyster and black pudding) anyway.

Antonio Carluccio‘s combination of fresh oysters with a white wine sabayon and white truffle is spectacular. The combination of the distinct aroma of the white truffle with the oyster is intriguing. The sabayon brings everything together in terms of taste, consistency and structure. And just to show you how clever Carluccio’s combination is: the sabayon in itself is not pleasant.

Carluccio uses white truffles in his recipe, but given the costs we decided to go for the more affordable bianchetto. This truffle is available from mid January to the end of April, that’s why it is also called March truffle (marzuolo). Maybe less subtle, but the result is nevertheless wonderful.

The recipe (Ostriche con zabaglione e tartufo bianco) can be found in his Complete Mushroom Book. Best to use oysters with a mineral flavour and a mild brininess. Definitely not creamy oysters, given the richness of the sabayon.

Wine Pairing

With such a great dish you many want to drink a glass of Chablis or Champagne. We enjoyed a glass of Crémant de Bourgogne, produced by Vitteaut-Alberti. A refined wine, soft and with delicate fruit. The bubbles are small and pleasant.

Oysters a la Carluccio © cadwu
Oysters à la Carluccio © cadwu