Sautèed seasonal mushrooms and potatoes with speck and parsley

Funghi, patate e speck

Another hearty dish based on speck, a type of cured ham found only in Alto Adige region in Northern Italy and Austria. It's absolutely delicious and goes well with potatoes and chanterelle mushrooms. Ingredients for 4 people:

1. 500 g potatoes

2. 250 g Punnet chanterelle mushrooms

3. 250 g speck

4. Lots of fresh parsley

5. Salt to taste

6. Olive oil

7. Knob butter

Method:

1. Peel, chop and boil potatoes in lightly salted water until tender. Drain and set a side to cool a bit, if you have time, let them cool completely. Heat oil and butter in a large pan and add the potatoes and sauté on medium heat.

2. Let them cook while you wash and chop the mushrooms. When they start to brown, add the mushrooms and mix well. Continue cooking and stirring frequently.

3. After about 10 mins, it should all be nice and brown. Now add the speck, mix and add half the parsley. Cook for another 3-4 minutes.

4. Serve immediately with more fresh parsley.