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

1. 1

   Use a paring knife to peel celery roots, removing all blemishes.

2. 2

   Slice paper thin on a mandolin, or sightly thicker using a knife.

3. 3

   Place 5 or 6 slices on the bottom of each plate.

4. 4

   Dress arugula with extra virgin olive oil, lemon and salt and divide among each plate.

5. 5

   Shave Parmigiano over each plate and then blanket with truffles or porcini, each sliced paper thin.

6. 6

   Drizzle with remaining oil and serve.

7. 7

   Roll out pasta to No.

8. 8

   4 setting, roughly 1/8th inch thick.

9. 9

   Cut pasta sheets into 4 inch long pieces and fold each in half.

10. 10

    Cut roll into strips 1/2 inch thick.

11. 11

    Take each piece between hands and roll back and forth several times to form a twisted piece.

12. 12

    Set aside.

13. 13

    Bring 6 quarts water to boil and add 2 tablespoons salt.

14. 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. 15

    Add mushrooms and cook until sweated, about 8 to 10 minutes.

16. 16

    Add tomato sauce and bring to a boil.

17. 17

    Meanwhile, drop pasta into boiling water and cook 1 minute until soft.

18. 18

    Drain well and toss into pan with mushrooms.

19. 19

    Cook until wellcoated.

20. 20

    Add parsley, toss into warm platter and serve.

* Per serving · 4 servings · Values may vary.