Monday, 28 September 2015

Ceps and Chantrelle, and a good bottle of Soave


Ceps

Chantrelle, cleaned and sliced

Cooking

These were magnificent specimens and fried in unsalted butter had a superb flavour. Broad leafed chopped parsley is often used as a garnish, particularly in rubber tyre eateries. We opted to keep them simple and accompanied them with ciabatta. As we passed the vineyard we chose to wash them down with a good Soave.

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