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Cep Oil
Preparation info
- Makes about
300 ml
- Difficulty
Easy
Appears in
By Adrian Daniel and Michael Daniel
Published 2004
This makes a Lovely dressing for salads or pasta, or drizzled into a creamy soup such as leek and potato.
Ingredients
300 ml 10 fl oz 55 g 2
Method
- In a pan, heat the olive oil. Add the ceps, rosemary and garlic and bring to a simmer. Simmer gently for about 15 minutes.
- Set aside in a cool place (not in the fridge) for two to three days, then pass through a sieve. Store in the fridge for up to a few months.
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