| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Celery root knob; leaves removed |
| 1 |
qt |
Pure; (pomace) olive oil, |
|
|
; plus |
| 4 |
tb |
Pure; (pomace) olive oil |
| 4 |
|
Celery ribs |
| 1/2 |
lb |
Parmigiano-reggiano cheese; shaved thin strands |
| 4 |
oz |
White truffle oil |
| 1 |
|
Lemon; zested, juiced |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Slice the celery root into paper thin slices, using a peeler or a very
sharp knife. Heat 1 quart olive oil in a very deep sauce pan over a
moderate heat until just smoking. Fry the celery root pieces 3 or 4
at a time so they do not lower the oil temperature. Fry until the
pieces are nice and light brown. Drain on paper towels. Season well
with salt and pepper. Continue to fry the celery root until all are
completed (about 20 to 25 pieces resembling potato chips).
Meanwhile chop the leaves from the celery root finely to yield 1/4
cup. Slice the celery ribs thinly on a bias to 1/8-inch thick. In a
large 12- to 14-inch sauté pan, heat 4 tablespoons of olive oil over
high heat. Sauté celery pieces until light brown and quite soft.
Remove to a mixing bowl while still hot and mix with chopped celery
root leaves, white truffle oil, lemon juice and minced lemon zest.
Season with salt and pepper.
Build towers by alternating fried celery root slices and 1 to 2
tablespoons warm celery mixture. Top with shaved parmesan cheese and
serve immediately.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5621)
Per serving: 9 Calories (kcal); trace Total Fat; (5% calories from
fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 35mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.
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