Celery carpaccio with anchovy
Instructions
Peel the celery root and cut it into very thin slices, then let them marinate for half an hour in a bowl with the lemon juice and a few tablespoons of olive oil.
Finely chop anchovies together with a spoonful of capers.
Chop Arugula trimmed and washed.
In a bowl, emulsify the oil, vinegar, salt and pepper, then add the chopped anchovies and capers.
On four individual dishes make a base of chopped arugula, lay the slices of celeriac, pour flush with the sauce and cover with the Parmesan cheese cut into flakes.
Ingredients and dosing for 4 persons
- 2 small celeriac
- 3 anchovies in olive oil
- 60 g of parmigiano
- 1 bunch of arugula salad
- 1 lemon
- 1 tablespoon of pickled capers
- A few tablespoons of olive oil
- Wine vinegar
- Salt
- Pepper