To take advantage of what nature gives you, can surely be a rewarding task. And is there really anything better than butter fried chanterelles?
Crêpes ai Chantarelle con salsa al Marsala e Gorgonzola (107/2000)
Start by making thin pancakes. Pour 2 dl Marsala wine and 1 dl water in a saucepan together with a piece of Gorgonzola and vegetarian broth. Let the sauce reduce until it becomes slightly thick.
Fry the chanterelles in butter. One good advice is to not let all the liquid go away. After a few minutes cooking, add some maizena that gives the chanterelle mixture a lovely texture with all the flavors still there. Preheat the oven to 225 degrees C and fill the Crêpes with chanterelles and the sauce. When you have filled the oven dish with crepes, pour the remainder of the sauce on top and sprinkle with grated pecorino cheese.
Once completed, you can cut the crêpes into bits, which makes it even more delight for your senses. A chanterelle crêpe that makes me smile.