Potatoes and ceps

Potatoes and ceps

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

An excellent combination of two natural ingredients, which are almost made for each other. As with many things in life, sometimes simplicity can most nearly approach perfection. In this Italian recipe, texture, flavour and looks blend superbly. To enhance the cep flavour, I didn’t even add any garlic or onion.

Ingredients

Quantity Ingredient
200g fresh ceps
600g waxy firm potatoes
85g butter
6 tablespoons olive oil
12 sage leaves
salt, to taste
pepper, to taste

Method

  1. Clean, trim and finely slice the ceps, and peel the potatoes. Boil the potatoes in salted water until soft. Drain and leave them to cool, then slice thickly.
  2. Fry the cep slices in half the butter and half the oil until brown, then set aside.
  3. Fry the potatoes and two-thirds of the sage leaves in the rest of the butter and oil.
  4. Mix the ceps and potatoes together in a large dish and season to taste. Scatter the remaining sage leaves over. Serve either as a starter or a side dish with meat or fish.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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