Crispy boletus edulis

Ameztoi’s Crispy Boletus Edulis, made with a very thin brick pasta stuffed with a smooth batter of boletus edulis. The boletus edulis is slow cooked at our kitchen following the traditional recipe with oil, onion and cream. The crispy boletus is cooked using the traditional recipe to achieve the best contrast between the delicate filling and the crispy brick pasta coating.

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