| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Celery roots |
| 2 |
bn |
Arugula, washed, spun dry |
| 4 |
tb |
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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