Shaved celery root with arugula, parmigiano and truffles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Celery roots |
| 2 | bunches | Arugula, washed and spun |
| Dry | ||
| 4 | tablespoons | New extra virgin olive oil |
| Plus 4 tablespoons | ||
| Juice of 1/2 lemon | ||
| 1 | pounds | Piece of Parmigiano-Reggiano |
| 1 | ounce | Fresh white truffles from |
| Alba (or 1/2 pound fresh | ||
| Porcini | ||
| Mushrooms) | ||
Directions
Use a paring knife to peel celery roots, removing all blemishes. Slice paper thin on a mandolin, or sightly thicker using a knife. Place 5 or 6 slices on the bottom of each plate.
Dress arugula with extra virgin olive oil, lemon and salt and divide among each plate. Shave Parmigiano over each plate and then blanket with truffles or porcini, each sliced paper thin. Drizzle with remaining oil and serve.
Yield: 4 servings
MOLTO MARIO SHOW #MB5725