Stuffed ceps, Piedmont-style (113.7 cal), a low-calorie recipe from Luisa Valazza, Ristorante Al Sor

Ingredients

• - 4 nice medium-sized ceps
• - 1 tbsp. chopped parsley
• - 1 clove of garlic, finely chopped
• - 1 shallot, finely chopped
• - Salt and pepper
• - 1 tbsp. extra-virgin olive oil (for the stuffing)
• - 1 tsp. olive oil (for baking)
• - 100 ml (6 tbsp.) extra-virgin olive oil
• - 1 small bunch of persil
• - 1 small bunch of chervil
• - 2 chive blades