At the bottom of a fireproof dish
lay the washed and dried vine
leaves; cover them with a coating
of olive oil and put them over the
flame until the oil is hot but not
boiling; when you put in the cèpes,
stalk side up, cover the pan and
put in a moderate oven for 30
minutes.
Now cut the stalks into thin
pieces, with a clove of garlic, add
them to the cèpes, season with
black pepper and cook another 10
minutes.
Serve very hot in the dish in
which they have cooked.