Serves for 4
800 g of small boletus
2 olive oil tablespoons
130 g of diced cured ham
100 ml dry white wine
1 chopped clove garlic
Fresh marjoram, finely chopped, salt and pepper
Separate the hats of foots of the boletus and chop them.
Heat the oil in a pan, introduce the foot of the boletus and the ham and saute them into a medium-high heat for 5 minutes.
Pour the wine and cook it until it evaporates.
Add garlic and marjoram and leave them on the fire a few minutes more.
Incorporate the hats, reduce the heat, cover the pan and leave it to heat for 30 minutes, stirring it occasionally.
Put salt and pepper on the boletus and serve.