Shaved Celery Root With Arugula, Parmigiano And Truffles
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Shaved Celery Root With Arugula, Parmigiano And Truffles
  Celery    Roots  
Last updated 6/12/2012 12:59:54 AM. Recipe ID 22897. Report a problem with this recipe.
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      Title: Shaved celery root with arugula, parmigiano and truffles
 Categories: Molto
      Yield: 4 Servings
 
      2 lg Celery roots
      2 bn Arugula, washed and spun
           Dry
      4 tb New extra virgin olive oil
           Plus 4 tablespoons
           Juice of 1/2 lemon
      1 lb Piece of Parmigiano-Reggiano
      1 oz Fresh white truffles from
           Alba (or 1/2 pound fresh
           Porcini
           Mushrooms)
 
  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
  
  




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Recipe ID 22897 (Apr 03, 2005)

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