Shaved Celery Root With Arugula, Parmigiano And Truffles (Or Porcini) Recipe

1 fave
More from this source
Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
812
FAT
194%
CHOL
52%
SOD
119%

Comments

Add a comment

Ingredients for 4 servings

1 pound piece of Parmigiano-Reggiano

1 ounce fresh white truffles from Alba (or 1/2 pound fresh Porcini mushrooms)

4 tablespoons extra virgin olive oil

1 recipe basic pasta, recipe follows

STROZZA PRETTI ALLA BOSCAIOLA

4 tablespoons new extra virgin olive oil plus 4 tablespoons

2 large celery roots

1/2 pound crimini or portobello mushrooms, quartered

Juice of 1/2 lemon

1 bunch Italian parsley, finely chopped to yield 1/4 cup

1 medium red onion, chopped into 1/4inch dice

1 stalk celery, cut into 1/4 inch pieces

1 ounce dried porcini mushrooms, soaked 10 minutes in warm water

1 cup basic tomato sauce, recipe follows

2 bunches arugula, washed and spun dry

You might also like

Shaved Fall Vegetable Salad With Cider Vinaigrette
Cooking Light
Shaved Celery Root Salad
Whole Living
Creamy Celery Root Soup With Pistachios
Food Republic
Crispy Celeriac Gnocchi With Watercress Cream
The British Larder
Celery Root RĂ©moulade
Saveur
French Lentils With Caramelized Celery Root And...
Whole Living
Celeriac Espuma With Ras-El-Hanout Steamed Tige...
The British Larder
Smashed Celeriac Recipe
Jamie Oliver
Corn On The Cob And Celeriac Fritters
The British Larder
Truffled Chanterelle, Celery Root And Potato Gr...
101 Cookbooks