Wipe 4 perfect Porcini caps. Make a cross-shaped
cut on top of each and place in an ovenproof dish or roasting
tin (pan). Season lightly with salt and pepper and add a drop
of olive oil. Put in a preheated oven at 240°C (475°F,
gas 9) for 5 minutes. Turn the Porcini, season again and bake
for a further 3 minutes. Arrange the Porcini bolete with their undersides
facing upwards and garnish each with a very thin slice of
lightly cooked foie gras or diced, lightly grilled Parma ham.
Serve with a red chicory salad, in a dressing of sherry vinegar
and olive oil.
Ceps a la Bordelaise - Porcini a la Bordelaise
Trim the ceps; cut them into thin slices if they are very
large, halve them if of medium size, or leave them whole if
they are small. Put them in a shallow frying pan with oil
and lemon juice, leave to cook slowly with the lid on for
5 minutes, then drain. Heat some oil in another frying pan,
place the ceps in it and sprinkle with salt and pepper. Lightly
brown them, then drain. Sprinkle with chopped parsley and
serve very hot.
In Paris, ceps a la bordelaise are lightly fried and served
with chopped shallots, fried bread and chopped parsley.
Ceps a la Hongroise - Porcini a la Hongroise
Trim and wash 500 g (18 oz) ceps. Cut them into thin slices
if they are large; leave them whole if they are small. Cook
them slowly in butter with 2 tablespoons chopped onion, salt,
pepper and 1 teaspoon paprika. Then add sufficient creme fraTche
to cover the contents of the pan and reduce. Finally, sprinkle
with chopped parsley if desired.
Ceps a la mode Bearnaise - Porcini a la mode Bearnaise
Trim and wash some large ceps and put them in the oven to
release the excess juices. Stud them with garlic, sprinkle
with salt and pepper, coat with oil and grill (broil) them.
Chop and mix some bread crumbs, garlic and parsley and brown
this mixture in a frying pan with oil. Scatter the grilled
ceps on top and serve immediately.
Ceps a la Provencale - Porcini a la Provencale
Prepare as for ceps a la bordelaise, but use olive oil and
fry for longer. When cooked, sprinkle with chopped garlic
as well as parsley.
Ceps au Gratin - Porcini au Gratin
Trim the ceps, separating the caps from the stalks; season
with salt and pepper, then coat with melted butter or oil.
Arrange the caps in a buttered orll you need.