Name: Cèpes à la savoyarde (Ceps with Ham and Vegetables)
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 3 oz (75 g) butter; 1 clove garlic, finely chopped; 1 small handful parsley, chopped; 2 large onions, finely chopped; 1 slice raw ham, finely chopped; 2 tablespoons nut oil; 2 lb (1 kg) fresh ceps; Salt and pepper; Breadcrumbs

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Wild mushrooms and edible fungi abound in this country if you take the trouble to look. But buy a book on the subject first.

Ingredients

2 lb (1 kg) fresh ceps
2 tablespoons nut oil

Europe
France
Savoy
Starter
Mediterranean

Method

Soak the ceps for a few minutes in water containing a little vinegar. Dry carefully before slicing them. Fry them in the oil until they are no longer watery.

In a separate pan, fry the ham, onions, garlic and parsley in the butter until the onions are translucent. Add the ceps and cook togeth

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Ingredients

Method

Part of