Boletus carpaccio with toast pine nuts


500 g of "cep" boletus cool tender

For the vinaigrette:

10 g of pinions toasted

A ray of Oil of Virgin olive Extra Neus

Salt and pepper



Clean the boletus with a wet cooking cloth , with a lot of care, cut in plates very fine and place them boletus laminated on the dish.

To prepare the vinaigrette, cut the pine nuts down the middle and them mix well with Oil of Virgin olive Extra Neus and add the salt and the pepper, dash the dish and serve.


A cool dish and of autumn!

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