The word cep is a Gascon term for the Boletus edulis mushroom (called ‘porcino’ in Italian). The same mushroom is called the ‘penny bun’ in English. This mushroom is generally agreed by connoisseurs to be among the finest eating mushrooms. Ceps make great eating and are highly valued by chefs and gourmets. They can also be very expensive, particularly when fresh, although dried ceps tend to be better value.
Use fresh or dried ceps in pasta dishes, risottos or to give a deep, woodsy flavour to stews and casseroles.
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