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Preparation
Clean and briefly wash the Chanterelles. Leave them to dry on a kitchen cloth, then halve or quarter them according to their size. Peel the shallots and cut them into thin slices. Heat the olive or nut oil. Add the Chanterelles and roast them slightly (shake the pan repeatedly and vigorously while doing so). Then add the shallots and tomato cubes. Season with salt, pepper and vinegar. If you like, you can pour some extra olive oil over the mixture and refine it with chives. Dish up the Chanterelles salad with slices of Speck Alto Adige PGI and Pecorino. Serve with a chive stalk. Variant: Chanterelle salad with boiled eggs: mix two coarsely chopped boiled eggs into the Chanterelles and season with 2 tablespoons of lemon juice rather than with vinegar. You can season the Chanterelles with garlic. Serve the Chanterelle salad as a cold starter or as an accompaniment to various types of carpaccio or to Italian sausages and cold meats, etc. You can use Porcini mushrooms, common or shiitake mushrooms instead.
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