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.
-
55 minMain dishshallot, lime, soft salted butter, mild curry paste, Mango Chutney, chicken breast, flour, egg, bread crumb, sunflower oil,indian chicken kiev
-
20 minMain dishwraps with a twist American BBQ, traditional olive oil, premium steak, Mexican stir-fry vegetable, creme fraiche, yoghurt mayonnaise, ready-to-eat avocado, butter lettuce,wraps with grilled steak
-
30 minMain dishunroasted hazelnuts, pita bread, pears, artichoke heart in tin, yogurt, mayonnaise, garlic, fresh dill, lamb's lettuce, halloumi cheese,pita bread with halloumi
-
25 minMain dishbacon, garlic, minced beef, egg, sunflower oil, fresh ginger, Red pepper, cherry trosto, plum, cinnamon,meatballs with chinese plum sauce
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it