Rosticciata (Grostl) with Chanterelle Mushrooms and Speck
Category: One-Dish Meals
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 4 medium |
| Speck (cured pork belly or ham) | 100g |
| Garlic | 1 clove |
| Fine salt | To taste |
| Black pepper | To taste |
| Chanterelle mushrooms (Gallinacci) | 250g |
| Onion | 1 |
| Extra virgin olive oil | As needed |
| Vegetable broth | As needed |
Instructions:
-
Prepare the Potatoes:
Begin by thoroughly washing 4 medium-sized potatoes without peeling them. Place the potatoes in salted boiling water and cook until tender. If the potatoes are large, cut them into chunks, but avoid making them too small. Once cooked, drain and allow them to cool completely. When cool, peel the potatoes and slice them into thick rounds. -
Sauté the Chanterelle Mushrooms:
Finely chop half an onion and sauté it in a little olive oil in a large pan over medium heat. Once it begins to soften and turn golden, add the chanterelle mushrooms. Stir to combine and cook at a low heat until the mushrooms are tender. Season with salt and add a few tablespoons of vegetable broth if needed to ensure the mushrooms cook evenly without drying out. -
Cook the Speck:
While the mushrooms cook, heat a small amount of olive oil in a separate pan. Cut the speck into small cubes or strips and add it to the hot pan. Sauté until the speck turns golden and crispy. Once cooked, remove it from the pan and set it aside. -
Sauté the Potatoes:
Take the cooled and peeled potatoes and slice them into thick rounds. In a large pan, heat a little more olive oil and add the remaining half of the onion, roughly chopped. Add the sliced potatoes to the pan and sauté them, turning occasionally, until they are golden brown on both sides. Avoid stirring too frequently to ensure the potatoes don’t break apart. -
Combine and Serve:
Once the potatoes are perfectly golden, add the cooked chanterelle mushrooms along with their juices. Stir gently to combine and allow the flavors to meld together. Adjust the seasoning with salt and black pepper to taste. Finally, sprinkle the crispy speck over the top, giving the dish a final toss to mix everything together. -
Serving Suggestions:
Serve your Grostl with chanterelle mushrooms and speck hot, garnished with fresh herbs if desired. This hearty, flavorful dish is perfect for a cozy meal, offering a satisfying blend of earthy mushrooms, crispy speck, and tender potatoes. Enjoy with a glass of white wine or a light, refreshing drink.
This rustic and comforting dish brings together the best of autumn flavors, featuring chanterelle mushrooms and the savory richness of speck. It’s a true celebration of simple yet delicious ingredients.
