| Difficulty: */***** |
Servings: 4 people |
Time: 15/20 min |
Ingredients: |
- 4 Fairly big ceps (Boletus Edulis) - Extra-virgin olive oil - Butter - Salt and pepper - Parsley finely chopped - 2 Cloves of garlic - Calamint |
| Preparation: |
|
1) Separate delicately the stem of the cep from the cap through a slight rotating movement. 2) Do not wash the ceps; just lightly scrape caps and stems with a sharp knife. 3) Cut the stems into slices and leave intact the caps. Season with a dash of oil, salt and pepper. 4) Cook the mushrooms for about 10/15 minutes in a pan, adding a knob of butter 5) Remove the ceps from the heat and sprinkle with parsley and some (but not too much) leaves of calamint. |