Potatoes and ceps

Potatoes and ceps

Patate e porchini

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
200g fresh ceps
600g waxy firm potatoes
salt
pepper
85g butter
6 tablespoons olive oil
12 sage leaves

Method

  1. Clean, trim and finely slice the ceps, and peel the potatoes. Boil the potatoes in salted water until soft. Drain and leave them to cool, then slice thickly.
  2. Fry the cep slices in half the butter and half the oil until brown, then set aside. Fry the potatoes and two-thirds of the sage leaves in the rest of the butter and oil.
  3. Mix the ceps and potatoes together in a large dish and season to taste. Scatter the remaining sage leaves over. Serve either as a starter or a side dish with meat or fish.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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