Name: Patate e Porcini (Potatoes and Ceps)
Yield: Serves 4
Cuisine: Italian
Ingredients: 600 g waxy firm potatoes; 6 tbsp olive oil; 12 sage leaves; salt and pepper; 85 g butter; 200 g fresh ceps

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“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.”

Ingredients

200 g fresh ceps
600 g waxy firm potatoes
salt and pepper

Method

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.

Fry the cep slices in half the butter and half the oil until brown, then set aside. Fry the potatoes and two-thirds of the sage leaves in the rest of the butter and oil.

Mix the ceps and potatoes together in a large dish an