Rosticciata (Gröstl) with Chanterelles and Speck

Rosticciata, or “gröstl” in the Tyrolean dialect, is a rustic and comforting dish that lends itself to numerous ingredients and variations. The version with chanterelles and speck is particularly flavorful and rich. Here is the recipe with an Italian touch:

Ingredients

• 500 g potatoes
• 250 g chanterelles (finferli)
• 150 g smoked speck, cut into strips or cubes
• 1 medium onion, chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh chopped parsley, for garnish
• 1 garlic clove (optional)
• A pinch of cumin (optional)

Preparation

1. Wash the potatoes well and boil them in salted water until tender but still firm. Drain, let them cool slightly, then peel and cut into cubes.
2. Clean the chanterelles with a brush or a damp cloth. If necessary, cut them into smaller pieces.
3. In a large skillet, heat the oil and butter and gently sauté the chopped onion (and the garlic clove if using) until translucent.
4. Add the speck and let it brown until crispy.
5. Remove the garlic, if used, and add the chanterelles to the skillet. Cook until they have released their water and it has evaporated.
6. Add the potato cubes, season with salt and pepper, and add a pinch of cumin if desired. Mix well and cook until the potatoes are crispy and golden.
7. Finally, sprinkle the fresh chopped parsley over the rosticciata before serving.

Wine suggestion: To accompany this rich dish from northern Italy, you might choose an Alto Adige Pinot Bianco, whose freshness and slightly fruity note balance the richness of the dish.

Fun Fact

The term “gröstl” is often associated with recipes that use leftover meat and potatoes, turning them into a delicious one-pot meal. Rosticciata is therefore also perfect as a way to avoid food waste, adapting to whatever you have on hand in the fridge.