Thursday, 11 August 2011


Chanterelles are best when picked in your back yard and served right away, but have yet to convince any of the locals here in the outskirts of Denmark to give up their secret chanterelle spots. The outskirts is one of our two residences. The other one is the big city. Not many chanterelles in there. So we have to stick to the ones bought in Irma (a grocery store), picked in Poland. They are ok but they barely have that wonderful taste of fresh forrest.

Penne with chanterelles, pancetta, shallots, garlic, splash of lemon, white wine and cream 8/10
Barbera d'Asti, Montebruna 2006 8,5/10
wine/food 9/10

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