After a few days of rain, cepes are popping
up, not in my land, but in a distant neighbour's forest.
cepes |
Other then the usual cut into slices and
sear in olive oil, I tried this baked method. Much easier to serve in a dinner
gathering and less work.
seared cepes |
The result is actually better than seared method, the slightly browned
outside and steam inside retains more cepes aroma when the dish is presented on
the table.
baked cepes |
1. Cut away the bruised or eaten surfaces of
the cepes, cut into similar size wedges.
2. Season with salt and oil, shake to cover well, bake at 190˚C until corners turn golden, around 30 minutes.
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