Starter

Crapaudine Beets with Boletus

4 People 15 Min.
  • 40g dried Supersec boletus mix
  • 2 wood-fired crapaudine beets (long variety)
  • 2 knobs of butter
  • Rose petals (optional)
  • Salt
  • Let the crapaudine beets rest at room temperature.
  • Rehydrate the mushrooms in warm water for 5 minutes. Gently drain them.
  • Sautée over low heat with a knob of butter and a small glass of water, until the water is absorbed and the mushrooms lightly coloured — around 10 minutes
  • Melt a knob of butter with the rose petals
  • Cut the beets in two, placing them on four plates. Cover with mushrooms and drizzle with the rose butter.

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