Chanterelle Rosticciata (gröstl) with Speck

Rosticciata, or “gröstl” in Tyrolean dialect, is a rustic and comforting dish that lends itself to numerous ingredients and variations. The version with chanterelles and speck is particularly tasty and rich. Here is the recipe with an Italian touch:

Ingredients

• 500 g of potatoes
• 250 g of chanterelles
• 150 g of smoked speck, cut into strips or cubes
• 1 medium onion, chopped
• 2 tablespoons of extra virgin olive oil
• 2 tablespoons of butter
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• 1 clove of garlic (optional)
• 1 pinch of cumin (optional)

Preparation

1. Wash and boil the potatoes in salted water until they are tender but still firm. Drain them, let them cool down a bit, then peel and cut them into cubes.
2. Clean the chanterelles with a brush or a damp towel. If necessary, cut them into smaller pieces.
3. In a large skillet, heat the oil and butter and gently fry the chopped onion (and the garlic clove if you decide to use it) until it becomes transparent.
4. Add the speck and let it sauté until it becomes crispy.
5. Remove the garlic, if used, and add the chanterelles to the skillet. Let them cook until they have released their water and it has evaporated.
6. Add the diced potatoes, adjust with salt and pepper, and add a pinch of cumin if you like. Mix well and cook until the potatoes become crispy and golden.
7. Finally, sprinkle with fresh chopped parsley before serving.

Wine suggestion: To accompany this rich dish from northern Italy, you might choose an Alto Adige Pinot Bianco, which with its freshness and slightly fruity note, balances the richness of the dish.

Curiosity

The term “gröstl” is often associated with recipes using leftovers of meat and potatoes, turning them into a delicious one-course meal. Rosticciata is therefore also perfect as a way to prevent food waste, adapting to what one has available in the fridge.