|1½ pounds||Cepes or porcini mushrooms|
|3 tablespoons||Duck fat|
|2||Cloves garlic; thinly sliced|
|1||Lemon; and zest , Juice of|
|4 tablespoons||Parsley; chopped|
|Salt and pepper|
Slice cepes into ¾ inch thick slices. Heat duck fat in a 12inch saute pan until smoking. Add cepes and cook until light golden brown, about 4 to 5 minutes. Add garlic and cook 1 minute. Add lemon juice and zest, parsley and season with salt and pepper. Serve immediately.
Yield: 6 servings
NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.
Recipe by: MEDITERRANEAN MARIO #ME1A23 Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 12, 1998
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