Parmesan papperdelle of celeriac

Name: parmesan papperdelle of celeriac
Total time: 20 min
Yield: 4
Ingredients: 60 gram grated parmesan cheese; 1 tablespoon White wine vinegar; 50 gram arugula; 1 celeriac; 4 tablespoon olive oil; 100 gram parma ham; 2 tablespoon pine nuts; 1 lemon; pepper and salt

Ingredients

Directions

Bring a large pot of water with salt to the boil.
Using a peeler, remove one third of the yellow skin from the lemon and cut into very thin strips.
Squeeze the lemon and add the juice to the water.
Roast the pine nuts in a large, dry frying pan golden brown and keep separate.
Cut half of the ham into thin slices.
Fry this in the frying pan with half of the olive oil lightly crispy.
Peel the celeriac and cut into slices of a cm thick.
Use the peeler or cheese slicer to cut ribbons around the sides.
Boil the ribbons in the water for three or four minutes and drain.
Add ham to the warm strips and shake gently.
Season with some salt if desired.
Make the arugula with the rest of the oil, vinegar, pepper and salt.
Spread the celeriac over the plates and garnish with the cheese, lemon zest, remaining raw ham, rocket and pine nuts.