Stuffed ceps, Piedmont-style (113.7 cal)TheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: 11 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:680.7 kcal
Proteins:2.1 g
Fats:71.2 g
Carbohydrate:11.8 g
Fibers:0.5 g
Sugar:0.3 g
Cholesterol:0 mg
Sodium:10.2 mg
Calcium:41.5 mg
Energy:259 kcal
Proteins:0.8 g
Fats:27.1 g
Carbohydrate:4.5 g
Fibers:0.2 g
Sugar:0.1 g
Cholesterol:0 mg
Sodium:3.9 mg
Calcium:15.8 mg
SIMILAR RECIPES
Fricassée of Ceps with Parsley Juice
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
nice medium sized ceps
15
ml
chopped parsley
1
clove of garlic, finely chopped
1
shallot, finely chopped
salt and pepper
15
ml
extra virgin olive oil (for the stuffing)
5
ml
olive oil (for baking)
100
ml
extra virgin olive oil
1
small bunch of parsley
1
small bunch of chervil
2
chive blades
METHOD
- Clean the ceps; hollow out the stems, reserving the flesh; chop it finely.
- In a small bowl, combine the chopped cep, garlic and shallot.
- 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.
- Stuff each mushroom stem.
- 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.
- Meanwhile, liquefy the herbs in a blender with the olive oil to produce an aromatic, flavorful oil.
- When the ceps are cooked, serve them on hot plates and sprinkle them with a few drops of the flavored oil.
CHEF'S NOTES
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.
