Shaved Celery Root With Arugula, Parmigiano And Truffles Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 large: Celery roots,
2 bunch: Arugula, washed and spun
Dry,
4 tbsp: New extra virgin olive oil,
Plus 4 tablespoons,
Juice of 1/2 lemon,
1 lbs: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Molto