Ceps Carpaccio with Hazelnuts Recipe

This is a delicious and easy-to-make dish that is perfect for any occasion.

Ingredients

• 4 large ceps
• 15g of chopped hazelnuts
• 1 tablespoon of olive oil
• 1 tablespoon of lemon juice
• Salt and pepper to taste

Instructions

1. Clean the ceps and slice them thinly.
2. Arrange the slices on a plate.
3. Sprinkle the chopped hazelnuts over the ceps.
4. Mix the olive oil and lemon juice together and drizzle it over the ceps and hazelnuts.
5. Add salt and pepper to taste.
6. Serve immediately.

Verdict

This dish is a perfect appetizer or side dish that highlights the natural flavor of the ceps. The addition of the hazelnuts adds a nice crunchy texture to the dish while the olive oil and lemon juice bring a tangy note to the plate. Overall, this dish is simple, elegant, and delicious.

Serving Suggestions

This dish is best served with crusty bread or a light salad. It can also be paired with a light white wine such as Pinot Grigio or Sauvignon Blanc to complement the dish’s flavor.