** Pinetell or Rovelló

They justly relegate this species, to the ‘very good’ category, despite its name deliciosus, which Linnaeus is thought to have given it in error, confusing it with the less well-known but truly ‘excellent’ L sanguifluus. Particularly when it is oiled, dressed with garlic, salt and parsley and cooked on an oiled plaque in the oven, it is very good. It can also be preserved in oil, in vinegar, and in small earthenware pots between layers of sea salt, in the proportion 15%, i e 15 grams of sea salt to 100 grams fungi.