»Once I traveled with friends near Corvara in South Tyrol to look for› galletti ‹, which are called› finferli ‹in South Tyrol: chanterelles find an ideal breeding ground in the moss carpet of the coniferous forests of Val Badia. On the way we met an old woman in a Tyrolean costume who knew a lot about mushrooms and was delighted by the fruity taste of chanterelles, reminiscent of peach and apricot. Infected by the woman’s enthusiasm, I created the following recipe, the ‘Zuppa di ortaggi con galletti e scorfano al finocchietto’.
- 80 G Chickpeas
- coarse salt, raw pepper Salt pepper
- 2 potatoes Potato
- 350 ml Extra virgin olive oil olive oil
- 100 G Poreo
- 500 G Scorpionfish (scorpionfish) or John Dory Fish
- 2 branches thyme
- 1 branch wise man
- 2 branches rosemary
- 70 G celery celery
- 100 G Red onion Cepo
- 25 G cheek lard lard
- 1 garlic garlic
- 9 laurel leaves Laurfolio
- 60 G Parmesan
- 100 ml Broth from the chickpeas broth
- 200 G chanterelles
- 1 branch wild fennel fennel
- 150 G cherry tomatoes tomato
Soak the chickpeas in lukewarm water with 1 tablespoon of coarse salt for 12 hours. Boil the drained chickpeas in 2 liters of fresh water with the peeled potatoes, 100 ml of olive oil, salt and pepper for 1 hour. Cut the leek into slices, cook in water for 2 minutes, wash briefly with cold water. Clean the fish from the inside, place a sprig of thyme, sage and rosemary in the opening under the head. Let stand for an hour, then fillet, set aside fillets. Heat 100 ml of olive oil, blanched leek, chopped celery, chopped onion, bacon and crushed garlic in a ceramic pan, add 1 bay leaf and cleaned fish head, cook everything for 15 minutes. No more, fish heads give a strong aroma! Put 50 ml of olive oil, 1 sprig of rosemary, chickpeas and potatoes in a pan, season with salt and pepper, then add to the vegetable and fish pot. First remove the fish head, visible bones, bay leaf and cheek bacon. Now mix the whole thing with parmesan until a velvety consistency, gradually adding 100 ml of chickpeas. Clean the chanterelles with a damp sponge, wash off the remnants of soil with water. Saute in a pan for 5 minutes with 50 ml of olive oil, salt, pepper and 1 sprig of thyme. Fry the fish fillets skin side down in 40 ml of olive oil, 1 sprig of wild fennel, salt and pepper until crepe, then turn and season to taste. Finally add the finely chopped tomatoes and cook for a few minutes (total cooking time 15 minutes). Pour the soup into plates, place 2 bay leaves on top and the fish on top. Top with the chanterelles, tomatoes and a drop of olive oil.
Maria Luisa Scolastra cooks in her restaurant »Villa Roncalli« in Foligno near Perugia, Umbria. She writes for our cooking quartet along with Anna Schwarzmann, Christian Jürgens and Tim Raue.
Photo: Reinhard Hunger; Styling: Christoph Himmel