Difficulty:[usr 3]
Prepare the sauce. Cut the bottom of the boletus, rinse these trimmings quickly under cold water and dry them in absorbent paper. Put them in a saucepan with the veal broth, over medium heat. Bring to the boil and remove from the heat, then leave to infuse for 30 minutes; pass the contents of the saucepan through a fine strainer. Adjust the seasoning.
Prepare the porcini mushrooms. Separate the cap from the stalk, set the caps aside, cut the stalks into small cubes and set aside. Prepare the filling. Mix in a large saucepan a tablespoon of olive oil and my half of the minced shallots, over medium heat. Cook without browning for 2 minutes. Add the diced porcini mushrooms and let them brown slightly for 2 or 3 minutes, stirring constantly. Incorporate the diced Bayonne ham, the chorizo also diced, the breadcrumbs and lastly the sprigs of thyme. With a wooden spoon, mix vigorously, salt and pepper. Remove the thyme and reserve the rest.
Cook the porcini mushrooms. Put a tablespoon of olive oil in a medium sauté pan over high heat. When it is very hot, add half of the caps of the ceps and let them cook, stirring the sauté pan for 2 minutes, until they are lightly browned. Drain them and salt them. Book. Cook the rest of the ceps in the same way, adding fresh oil. Book.
Prepare the garlic butter. Put the rest of the shallots and the white wine in a small saucepan. Cook over moderate heat until the white wine has completely reduced. Let cool. Mix the cooked shallots, garlic, chopped parsley and butter in a bowl. Mix to mix well.
Salt and pepper the golden ceps with olive oil. Heat the garlic butter in a large sauté pan over medium heat, then add the porcini mushrooms. Let them cook uncovered for 3 minutes. Then put them on a flat surface and with a large sharp knife, cut each boletus into several thin strips.
To serve, divide the filling in the center of the hot serving plates. Arrange slices of porcini mushrooms on top and around it. Garnish with Seranno ham and hazelnuts. Sprinkle the ceps with the sauce and add the flat-leaf parsley leaves. Serve immediately.
Recipe by Philippe Groult from the book:L'Atelier de Joël Robuchon
