Introduction
There are innumerable common and dialectal names attributed to Cantharellus cibarius : finferlo, galletto, gallinaccio, gialletto, garitula etc. For those who do not know what we are talking about, we will immediately give a brief explanation: the chanterelles are precious mushrooms, distinguished for their particular flavor, the undulating shape and the orange, golden or amber color, almost unmistakable. Among the numerous varieties of mushrooms, the finferlo stands out for its peculiar preciousness, which goes well with many dishes, including meats, risottos and pastas.
In any case, being mushrooms, the chanterelles must be consumed very fresh, because due to the rapid putrefaction they could release toxic substances, dangerous for the organism.
Botanical description
Chanterelles are easily distinguishable from other varieties of mushrooms: the unmistakable characteristics are attributed in particular to the color of the fungus, amber and golden, which paints the entire chanterelle from the stem to the cap. The Cantharellus cibarius has a rather stocky, thin stem, often not particularly long, which ends with a very small hat, with a soft, undulating and irregular shape. The outer surface of the fungus is smooth and the margin is different from finferlo to chanterelle.
The lower page, as is typical of mushrooms, is verrucous, characterized by marked and sharp folds (pseudolamelle).
More than pulp, it would be more correct to speak of chanterelle meat : it is rather firm, white and spongy, with an unmistakable taste.
Natural habitat
Chanterelles love to grow in damp and cool environments, especially near coniferous and deciduous trees. In general, chanterelles do not grow solitary, rather they are often found in small groups arranged in an elliptical or circular manner.
Generality
The chanterelle is unique in its species, not only for its shape and botanical characteristics, but also and above all for its smell, taste and consistency: not by chance, the quality of this mushroom is appreciated practically everywhere, so much so that it is often valued even higher to that of porcino.
The raw chanterelle has no particular odor, released instead during cooking: pleasant, intense and particularly aromatic. The taste is sweet and particular, and is so intense and full-bodied that it is considered the "parsley of the mushrooms", as it is used to embellish and flavor other mushrooms with a less determined character.
Cooking mode
Chanterelles lend themselves to numerous recipes: the mushroom should be eaten very fresh and should always be cooked, unlike other raw-eaten mushrooms.
The classic preparation of the chanterelle is clearly cooked in a pan, after careful cleaning, washing and drying: in this way, cooked together with extra virgin olive oil, parsley, pepper, salt and - to those who like it - garlic, the finferlo lends itself to to prepare tasty pastas and side dishes. But the chanterelle can also be prepared in oil or vinegar. On the market, chanterelles are also found dried.
Summary
Chanterelles: TO FIX THE CONCEPTS
Chanterelles: nomenclature | Common and dialectal names: finferlo, galletto, gallinaccio, gialletto, garitula etc. Botanical name: Cantharellus cibarius |
Chanterelles: general characters | Precious mushrooms, distinguished by their particular taste, the undulating shape and the orange, golden or amber color, almost unmistakable |
Chanterelles and herbal medicine | In phytotherapy they are not used → chanterelles appreciated purely in the culinary field, for the intense but at the same time delicate flavor |
Finferli: botanical description |
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Finferli: natural habitat | Humid and fresh environment, close to coniferous and deciduous trees |
Chanterelles: special features | Odor of raw chanterelle: not particular Smell of cooked finferlo: pleasant, intense and aromatic Taste: intense and full → the parsley of the mushrooms |
Finferli: preparation and cooking |
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