Chanterelle roast (Gröstl) with sweet Kaiserspeck
This mushroom roast (Pilzgröstl) with speck is a typical dish from South Tyrol, made with boiled potatoes. Its exquisite flavor will become the favorite of children, teenagers and adults alike.
● 4 large potatoes
● 100 gr Kaiserspeck cut into cubes
● Salt, pepper, olive oil
● 250 gr chanterelle mushrooms
● ½ onion
Boil the potatoes and cut them into thick slices. Clean the mushrooms by removing the earth with a special brush and cut them into not too small pieces. Chop the onion.
Add the onion to a large pan to fry with the olive oil, add the mushrooms and cook over low heat, adding salt and broth when they dry out.
When the mushrooms are half cooked, add the speck cubes, or if you prefer larger but thin pieces of sweet speck, to the pan.
Cook a few minutes, but not too long and add the potato slices.
The potatoes should brown first on one side, then be turned gently and brown on the other side as well, salt and pepper to taste.
Here you have a delicious and complete dish, which will remind you of the Dolomites, thanks to the goodness of the natural and sweet Kaiserspeck.