Recipe and words by Klara Risberg
Corn and chanterelles are both in season right now and they go so well together. I was lucky enough to pick both main ingredients in the forrest and in my mums garden. Add pasta and cheese and you’re in for a treat!
Makes 4 portions
1 big onion, finely chopped
3 garlic cloves, finely chopped
1 big fresh corn or two small, corn cut off the stem
1 chilli, finely chopped
130g chanterelles, rinsed and broken up in smaller pieces
100ml white wine
70g Parmesan, grated plus more for topping
Juice and zest of one lemon
Salt and pepper
Add a splash of olive oil to a pan and add the corn, let toast until fragrant and corn has got some colour, season with salt and black pepper.
In a another pan sauté onions and garlic until nice and shiny, add the chanterelles and chilli and fry on medium heat for 8 minutes, add the corn and white wine. Boil the pasta according to the instructions on the packet in salted water.
Cook the corn mix until the wine is evaporated and add cream and a ladle of the pasta water, season with more salt and pepper.
With a few minutes remaining on the pasta transfer it to the corn pan and add more pasta water and finish with Parmesan, you may need to add more pasta water. Finish with lemon zest and juice and garnish with a herb of your choice.