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Potatoes and Ceps
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2005
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
200 g 600 g 85 g </
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 and season