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"Ramaria aurea".

This big mushroom has a good flavour even if a bit callous. Scald it in some salted water and then make it cool down; cut it in some slices about half centimetre thick, dip them in flour and fry them in very hot oil. It is possible to eat this mushroom in oil as a hors d'oeuvre, so that the following recipe should be used: brown the mushroom in water, salt, vinegar and garlic cloves.

Put it in a jar with some garlic, whole pepper and a laurel leaf and cover the foodstuff with abundant olive oil.

Text Tebaldo Lorini
Translated by Gianna Toni

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