”This is a take on a @rogerphillips_redglasses classic that I love to make when there’s good quality, fresh cep out there. There’s been a lot of these fantastic fungi lately, and I can’t resist using them in a multitude of ways.
GeorgeFlavour Fred
I also love it because it transforms a pretty basic pub classic or late eighties dinner party dish into something extraordinary. By using the best quality, seasonal, flavourful ingredient possible, I can elevate the dish to new heights.
This time around, I chopped shallots, roasted peppers, marinated artichoke hearts, garlic, and mozzarella before hollowing out the stipe of the cep. Alternatively, you can simply pack the cap with the mixture before baking.
The intense heat of a pizza oven (@gozney) works wonders for this dish, resulting in extra caramelisation and fire-roasted flavours. Once baked, I finished it with olive oil
