Nando Silvestre

BOLETUS Carpaccio

BOLETUS, peanuts and quail Eggs
Cut BOLETUS very thin, placing them as the base. Fry peanuts at low heat and brown, remove and let them cool. Boil the quail eggs at 65ºC during a few minutes.



 Recipe from: Javier Garcia Humanes. Pictures from: Jose A. Garcia Moreno  

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