Main Course, Starter

Boletus Pine Ceps with Lard and Fir Tree Bud Syrup

4 People 30 Min.
Recette Supersec par Philippe Emanuelli
  • 40 grams Boletus pine ceps
  • 8 thin strips plus 1 small piece of white colonnata lard
  • 2 tablespoons walnut oil
  • 1 teaspoon fir tree bud syrup (organic shops)
  • Grease a large frying pan with a bit of lard or salted butter; heat the ceps with a little water, enough to soften them (5 minutes over medium heat). Let brown another 5 minutes over low heat.
  • Roll the slices in the lard strips and shape into a bow.
  • Serve with a few drops of walnut oil mixed with the syrup.
  • Serve with toast.

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