During the autumn, in a good mushroom year, young puffballs are a treat which can easily be found on walks through the fields. They have a fine, smooth texture and a special affinity with tomatoes, garlic and olive oil. For this recipe use puffballs that are completely fresh, firm and white.
Put the tomatoes into a bowl, pour boiling water over them and leave for about 2 minutes, then drain, peel and cut into smallish cubes. Peel the garlic and chop finely. Slice the puffballs across in pieces
© 1997 Josceline Dimbleby. All rights reserved.