Serves: 250 g pasta
A pinch of licorice salt
3 tbsp olive oil
1/2 bunch wood sorrel or parsley 1 tbsp tomato paste
4 garlic cloves
1 tsp pink himalayan salt
1. Soak the juniper or lingonberries.
2. Fry the chantarelles in a hot pan on high heat for 3-4 minutes with 1 tbsp of olive oil. Licorice salt to taste. We want them very crispy. So if they look soft, continue cooking for 2-3 minutes until get brown.
3. Strain berries and place in a small pan, add 1 tbsp chia seeds. Cook on low heat until you get jelly-like form. Then remove from the heat. Transfer mix- ture a pipping bag and set it in the refrigerator while you are making pasta. 4. In a pot, add 2 tbsp olive oil, tomato paste, salt and 4-5 tbsp pasta water. Cook on medium heat until bubbled.
5. Then toss with your pasta on high heat for 20-30 seconds.
6. Divide between plates. Add chantarelles on top.
7. Garnish with lingonberry jam pipping small dots around the plate.
8. Add fresh parsley or wood sorrel and serve.
*Chanterelles grow in the southern part of Sweden. They are hard to
find, but can be located in coniferous forests or a mixed forest. The cap is smooth, delicate, and gold-orange with irregular, uneven edges that are thick, blunt, and taper down. Underneath the cap, the gills have forked ridges with blunt edges and these ridges run down the matching gold-oran- ge, firm, thick, and solid stem.
**Juniper berries grow all over Sweden. They are usually found in areas ex- posed to the sun, for example heaths or pens. They are collected from small juniper trees or juniper bushes. It has needle-like leaves in whorls of three; the leaves are green, with a single white stomatal band on the inner surface. The berries are initially green, ripening in 18 months to purple-black with a blue waxy coating.
If you loved this recipe, you might be interested in our NEW NORDIC MEET OLD ITALIAN cookbook.