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