Les Cèpes à la Bigourdane

Ceps from the Pyrenees

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

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Further South, in the foothills of the Central Pyrenees, the cèpes are grilled over a wood fire.

As for basic recipe, plus


  • 125 g (4 oz) fresh belly of pork


Cut off the stalks half an inch or so from the caps and put the stalks aside for another use (in a stew or in a pan of sauté potatoes). Grill the caps over an open fire in the chimney so that they give out their liquid.

While they are cooking, cut the pork into small spikes and insert them into the flesh of the mushrooms. After about 15 minutes, by which time the mushrooms will b