Filter
Reset
Sort ByRelevance
Dadcooksagain
Parmesan papperdelle of celeriac
Share
Tweet
Pin
Whatsapp
Print
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.
-
30 minMain dishonion, frozen chives, zucchini, beef tartar, sticking potato, carrots, traditional olive oil,spicy tartlet with stir-fried vegetables
-
65 minMain dishonions, Chestnut mushroom, traditional olive oil, thin bacon strips, medium sized egg, semi-skimmed milk, dried thyme, grated cheese for oven gratin, roll fresh puff pastry, chilled pumpkin pieces, balsamic vinaigrette, lettuce melange beetroot,winter pumpkin quiche
-
45 minMain dishdough for savory pie, traditional olive oil, celery, Red pepper, sliced leek, dried thyme, cream cheese natural, medium sized egg, fresh cream, grated young mature 30 cheese,cream cheese cake with vegetables and thyme
-
45 minMain dishbutter, small onion, curry powder, zucchini, chicken bouillon, sugar, vinegar, radish, pod, sunflower oil, eggplant, minced meat, curry powder, egg, cooking cream, water,zucchini soup with grilled minced meat and sweet and sour spring salad
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it