>

…chantarelle.

Eh?

That’s what comes from translating colloquialisms literally.

As in

“Darauf gebe ich keinen Pfifferling”

Or


“Not worth a red cent”

I rather like chantarelles, though.

Fry them hard in a pan with butter (don’t crowd them or they’ll sweat and end up stewed. And we wouldn’t want that, now would we..?), sling some cream in when they’ve got a bit of colour and let them simmer for a bit. Maybe a minute.

Good quality tagliatelle done al dente and away you go.

Season to taste and some flatleaf parley coarsely chopped on top.

Yummy

24 Aug This entry was published on 24 August, 2008 at 11:00. It’s filed under Culinary, Mainz and tagged Language, Market. Bookmark the permalink. Follow any comments here with the RSS feed for this post.