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Bayern trifft Italien: Pfifferlingsragout mit Tagliatelle

Pfifferlingsragout mit Tagliatelle: Chanterelle ragout with tagliatelle.

That is, Bavaria meets Italy: chanterelle ragout with tagliatelle.
I have already published this typical Bavarian dish for successful corporate training some time ago;
but I still had not had the opportunity to submit an interpretation that winks to the great pasta dishes of Italian cuisine.

Here she is!

After all, it is always ragù!
And what better accompaniment for a ragù than a nice portion of egg tagliatelle?

You choose which you prefer, whether fresh, home-made or bought ready to be cooked.

And also for mushrooms, especially in this season, the choice is varied: if the chanterelles are not there, even the cultivated cardoncelli, fresh shi-takes or even field mushrooms are perfect.
This ragù, perhaps with a difference in flavor, will still be good.


A very tasty vegetarian alternative to other condiments: that more than a condiment becomes the main interpreter of the dish.

The ingredients are those of the individual recipes; and therefore:

Egg noodles

Chanterelle ragout

Extra virgin olive oil


I deliberately do not indicate the quantities: for oil and parsley they go according to personal tastes and, for tagliatelle, it depends only on one of these options: tagliatelle dressed with chanterelles or chanterelles seasoned with tagliatelle?


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Prepare chanterelle ragout as per recipe and keep it warm while cooking pasta.

Alternatively, it can also be prepared the day before and reheated at the moment of use: it will not suffer.

Cook the tagliatelle in boiling salted water, drain and season in a bowl where the olive oil and chopped parsley have already been prepared.

Distribute on plates and cover generously with the mushroom ragout and a nice sprinkling of parsley.

And finally, enjoy your meal!


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