Advertisement
*** Puagra Verda
Green Russula Russula Virescens Russule Verdoyante, Palombette, Blavet, Verdet, Cul Vert (French) Colombina Verde (Italian)
Published 1986
The best of the russulas appears in summer, autumn, winter in beech woods, among Spanish chestnuts and in hazel-nut plantations. The Catalans cook its caps together with Amanita caesarea and Hygrophorus agathosmus, thus combining the fragrance of these three delicacies, dressed with olive oil, chopped parsley, garlic, topped with grated cheese and lightly gratiné in the oven.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement