Linguine con Finferli-Linguine with Chanterelle

We've just returned from an amazing vacation in the Dolomites, which are located in Alto Adige, the region in Italy that borders with Austria.  It was an inspiring vacation that I took with my husband and two of my dogs, Chardonnay and Bellone Benny Boo Boo.  There are incredible flower and vegetable gardens in every yard I saw, all perfectly groomed and manicured.  You can eat while on the run as well.  I hiked in one forest and picked wild strawberries for about 2 km.  These were wild uncultivated strawberries that changed my life in a serious way.  I now know what a strawberry really is and trust me; it ain't those giant cultivated ones you find in supermarkets such as Whole Foods.  No, these were tiny and had intense aromas and flavor.  Tiny strawberries on crack, in my opinion.  

Crackberries?

    Then, of course, there is the scenery.  Have you ever seen The Sound of Music?  The hills really are alive.  Every turn you make is like a picture perfect postcard.  So much green and so much clean fresh air invigorates the soul.  I had not been back to the Dolomites since 2008.  It was in the Dolomites that I made a connection with the cow that changed my life, when I was determined once and for all to make my life animal free.  I came back from this trip with more determination.  I feel healthy, reinvigorated and alive.  The Alps must be on a vortex!

       Alto Adige is the northern most region in Italy.  It has the Dolomites and also a great wine making tradition.  In fact, the lovely Gewurztraminer comes from Alto Adige.   In some ways the culture is more Germanic than Italian, but when it comes to the food, just like in every other region, they are experts with local ingredients.  In Alto Adige it was harder than most other regions in Italy to be vegan, because they rely on dairy for almost everything.  There are cows in the fields eating Alpine grass and you encounter cows on your walks up the mountains.  Luckily, it is a heavily forested area and gorgeous vegan local products are, in fact, readily available.  Unlike other regions in Italy, Alto Adige and, I suspect, most of the other Alpine areas, has a variety of fresh and delicious mushrooms available in the summer.  One night of rain and you're practically swimming in them.  We had an apartment rather than a hotel.  It was better for nights when I wanted to cook, and it was much better with for the dogs.  Please enjoy this yummy version of Linguine con Finferli

   Linguine con Finferli

Ingredients for 4 people

500 grams of fresh Chanterelle Mushrooms

6 cloves of garlic, crushed

1/2 tbsn of dry vegetable broth

I can of peeled whole tomatoes

3-5 tbsn of olive oil 

Splash of white wine

Course Himalaya Salt for the pasta water

1 tbsn chopped flat leaf parsley to toss in at the end

1 packet of linguine

pot of boiled and salted water

Directions:  First, you will need a deep pan.  Put the olive oil, splash of wine, broth and garlic in the pan and sautè for a few minutes until  garlic softens.  Then add the can of tomatoes.  Fill the can with water and also put the water in the pan with the rest of the ingredients.  Let this simmer on medium heat for about 5-7 minutes.  Meanwhile bring water to a boil in a large pot, add the salt for the pasta and cook the linguine.  As soon as you place the linguine in the pot and have stirred in a few times, stir in the mushrooms to the pan along with the garlic, olive oil, wine and broth.  Simmer at a low to medium heat while the pasta is cooking at the same time.  When the pasta becomes al dente, drain and replace in the the pot.  Stir in about 3/4 of the mushroom recipe into the pasta and the parsley.  Serve in bowls and garnish with the rest of the mushrooms on top of the pasta.  You can also include a garnish of parsley.  Serve with a lovely Teraldogo.  

Buon Appetito!

Foradori 2008 Vigneti Delle Dolomiti IGT Teroldego

The Real Stars of the trip:

Chardonnay

Bellone Benny Boo Boo