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| Istrian Cepe |
After a couple of rainfalls, the Istrian central
mountainous area is full of mushrooms. I can't find any cepes in the walk the
other day, but in the market in Rovinj, there are a lot for sales, very good
quality, meaning picked just as they come out of the ground and not attacked by
slugs yet.
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| Istrian cepes |
I simply cut them up into 1cm slices, sear
in olive oil and served with a sprinkle of salt and slightly cooked parsley. I
have to admit that the flavor is very mild, unlike what I used to have in
France.
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| seared cepes |
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