Ark of Taste and Presidia Products
Hävvi i Glen
Reindeer Blood Pancakes
South Sápmi Trail
Good, Clean and Fair
©Slow Food Sápmi/Bianca Brandon-Cox
Cooking time: 20 minutes
- Easy recipe
Recipe: Andreas Lidström and Nils-Tonny Bransfjell
12 bundles of tagliatelle
Butter and oil for cooking
Half a yellow onion
Half a clove of garlic
100 g chanterelles
400 g suovas-shavings
3 dl single cream
Freshly ground black pepper
1 dl shredded Västerbotten-cheese (if you cannot get Västerbotten-cheese use parmesan or pecorino)
Parsely or sweet pea shoots
Lingonberry juice, a fresh Italian or Portuguese red wine or beer.
SUOVAS PASTA With chanterelles
A tasty and easily cooked pasta dish for everyday meals and parties alike. To add an extra bit of flavour stir in some green peas or your favourite wild plant.
Boil the pasta according to the package instructions. Strain it and stir in some oil to keep the pasta from lumping together.
Thinly slice onion and garlic. Roughly chop the chanterelles.
Brown the souvas, chanterelles, onion and garlic in a buttered deep frying-pan.
Add cream and allow to simmer until desired thickness. This can be a very fast process in a hot pan.
Season to taste with salt and pepper. Since souvas is a salty meat additional salt might be unnecessary.
Put the lukewarm pasta in a bowl then add the souvas mixtue and cheese. Mix it gently to avoid damaging the pasta.
Serve the pasta in beautiful, preferably deep, bowls. Decorated with chopped parsley or sweet pea shoots.
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