Funghi Porcini
My family gave me a birthday present of some funghi porcini.
Call them what you will, boletus, ceps, penny bun, they are superb.
I cooked them in a little butter and olive oil and served them on a tender, rare ribeye steak, slathered in parsley and an excellent olive oil.
A few green beans on the side and a glass of outstanding Domaine De La Combe Dieu (Appelation Rasteau Contrôlée.)
Thank you J,J,G,T.
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