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Cèpes frais

Catégorie : Porcini
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  • Description

Un champignon typique de la tradition culinaire italienne, les très jeunes exemplaires, avec leur chapeauencore fermé sur la tige peuvent être mangés crus, comme finement haché et assaisonné avec copeaux deParmigiano Reggiano ou Grana, le sel, le poivre et un filet d’une bonne huile d’olive extra vierge italienne, cependant, sont généralement consommé cuit à la saveur classique tagliatelles ou risotto. Les chapellesexcellente grillés ou panés et frits.

Produits apparentés

  • Cèpes surgelés

  • Cèpes séchés

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