Cep, parmesan and wild herbs
August 18, 2012
I would choose this as my last meal. It is simply perfect and perfect simplicity. You just need to ensure that your ceps are young, firm and crisp, with a texture almost like tender coconut. These are just too fine and rare for cooking and should be celebrated in all their glorious, raw simplicity. And don’t penny-pinch on the parmesan!