Alan Davidson

Wax Caps: Culinary Uses

Appears in
Oxford Companion to Food
Oxford Companion to Food

By Alan Davidson

Published 2014

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In general, slow cooking is recommended for wax caps. Several kinds are found suitable for being preserved in olive oil (sott’olio) in Italy, or for use in certain soups.

© the Estate of Alan Davidson 1999, 2006, 2014 © in the Editor’s contribution to the second and third editions, Oxford University Press 2006, 2014.