Baked Ceps

Wipe 4 perfect cep 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 ceps, season again and bake for a further 3 minutes. Arrange the ceps 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 Bordelaise – Porcini a la Bordelaise

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 Bordelaise – Porcini a la Bordelaise

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 Bordelaise – Porcini a la Bordelaise

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 a la Bordelaise – Porcini a la Bordelaise

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.