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Stuffed ceps, Piedmont-style (113.7 cal) Recipe
Stuffed ceps, Piedmont-style (113.7 cal)
Luisa Marelli Valazza
Luisa Marelli Valazza
Flavors of Italy
Total time: 15 to 30 minutes

Prep. time: 15 minutes
Cooking time: 11 minutes

Difficulty: Easy
Chef's Note

I like to use aromatic herbs because they contain few or no calories, they have undeniable medicinal properties and they enhance the flavor of a dish. Generally used as a seasoning, their nutritional contribution is minimal, but if we get used to eating them regularly, they contribute to our body's well-being.

* I have indicated 100 ml olive oil to make the flavored herb oil, but you need only a few drops to enhance the flavor of each mushroom.

For 4 servings

- 4 nice medium-sized ceps
- 1 tbsp. chopped parsley
- 1 clove of garlic, finely chopped
- 1 shallot, finely chopped
- Salt and pepper
- 1 tbsp. extra-virgin olive oil (for the stuffing)
- 1 tsp. olive oil (for baking)

Herb-flavored oil (100 ml)*
- 100 ml (6 tbsp.) extra-virgin olive oil
- 1 small bunch of persil
- 1 small bunch of chervil
- 2 chive blades
  1. Clean the ceps; hollow out the stems, reserving the flesh; chop it finely. 
  2. In a small bowl, combine the chopped cep, garlic and shallot. 
  3. In a skillet, sauté the stuffing (2) in hot oil; cook briskly for about 1 minute. Season with salt and pepper and sprinkle with parsley.
  4. Stuff each mushroom stem. 
  5. Place the ceps in a small lightly oiled baking dish; season with salt and pepper; brush with a little olive oil. Bake in a preheated 180° C (350° F) oven for 10 minutes. 
  6. Meanwhile, liquefy the herbs in a blender with the olive oil to produce an aromatic, flavorful oil.
  7. When the ceps are cooked, serve them on hot plates and sprinkle them with a few drops of the flavored oil.
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