Shaved Celery Root with Arugula, Parmigiano and Truffles (or Porcini) Recipe

Name: Shaved Celery Root with Arugula, Parmigiano and Truffles (or Porcini)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large celery roots; 2 bunches arugula, washed and spun dry; 4 tablespoons new extra virgin olive oil plus 4 tablespoons; Juice of 1/2 lemon; 1 pound piece of Parmigiano-Reggiano; 1 ounce fresh white truffles from Alba (or 1/2 pound fresh Porcini mushrooms); 1 recipe basic pasta, recipe follows; 4 tablespoons extra virgin olive oil; 1 medium red onion, chopped into 1/4inch dice; 1 stalk celery, cut into 1/4 inch pieces; 1/2 pound crimini or portobello mushrooms, quartered; 1 ounce dried porcini mushrooms, soaked 10 minutes in warm water; 1 cup basic tomato sauce, recipe follows; 1 bunch Italian parsley, finely chopped to yield 1/4 cup

Servings: persons

2 large celery roots
2 bunches arugula, washed and spun dry
4 tablespoons new extra virgin olive oil plus 4 tablespoons
Juice of 1/2 lemon
1 pound piece of Parmigiano-Reggiano
1 ounce fresh white truffles from Alba (or 1/2 pound fresh Porcini mushrooms)
1 recipe basic pasta, recipe follows
4 tablespoons extra virgin olive oil
1 medium red onion, chopped into 1/4inch dice
1 stalk celery, cut into 1/4 inch pieces
1/2 pound crimini or portobello mushrooms, quartered
1 ounce dried porcini mushrooms, soaked 10 minutes in warm water
1 cup basic tomato sauce, recipe follows
1 bunch Italian parsley, finely chopped to yield 1/4 cup

1
Use a paring knife to peel celery roots, removing all blemishes.
2
Slice paper thin on a mandolin, or sightly thicker using a knife.
3
Place 5 or 6 slices on the bottom of each plate.
4
Dress arugula with extra virgin olive oil, lemon and salt and divide among each plate.
5
Shave Parmigiano over each plate and then blanket with truffles or porcini, each sliced paper thin.
6
Drizzle with remaining oil and serve.
7
Roll out pasta to No.
8
4 setting, roughly 1/8th inch thick.
9
Cut pasta sheets into 4 inch long pieces and fold each in half.
10
Cut roll into strips 1/2 inch thick.
11
Take each piece between hands and roll back and forth several times to form a twisted piece.
12
Set aside.
13
Bring 6 quarts water to boil and add 2 tablespoons salt.
14
In a 12 to 14 inch sauce pan, heat olive oil, onion and celery over medium high heat until soft, about 8 to 10 minutes.
15
Add mushrooms and cook until sweated, about 8 to 10 minutes.
16
Add tomato sauce and bring to a boil.
17
Meanwhile, drop pasta into boiling water and cook 1 minute until soft.
18
Drain well and toss into pan with mushrooms.
19
Cook until wellcoated.
20
Add parsley, toss into warm platter and serve.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large celery roots, 2 bunches arugula, washed and spun dry, 4 tablespoons new extra virgin olive oil plus 4 tablespoons, Juice of 1/2 lemon, and more.

Yes, Shaved Celery Root with Arugula, Parmigiano and Truffles (or Porcini) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shaved Celery Root with Arugula, Parmigiano and Truffles (or Porcini)

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