| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 2 | Celery roots | |
| 2 | Arugula, washed spun dry | |
| 4 | T | New extra virgin olive oil |
| plus 4 T | ||
| Juice of 1/2 lemon | ||
| 1 | lb | Parmigiano-Reggiano, 1 piece |
| 1 | oz | Fresh white truffles from |
| Alba or | ||
| 1/2 | lb | Fresh Porcini mushrooms |
INSTRUCTIONS
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 Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #566 by Sue <suechef@sover.net> on Apr 14, 1997
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“To ignore our Creator is the height of selfishness”
Nutrition (calculated from recipe ingredients)
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Calories: 679
Calories From Fat: 16
Total Fat: 2g
Cholesterol: 0mg
Sodium: 29.4mg
Potassium: 3515.7mg
Carbohydrates: 173.6g
Fiber: 25.8g
Sugar: 1.5g
Protein: 21.5g