Cannocchie in basil and celery root and yarrow biete
Instructions
Blanch the cannocchie for 4 minutes.
Marinate the meat in olive oil and lemon.
Blanch the Basil and wrap it around the cannocchie.
Blanch the biete and stir-fry with garlic.
Cut the celery into rings, pass in flour and egg and FRY.
Serving alternate cannocchie and celeriac on a bed of Swiss chard.
Ingredients and dosing for 4 persons
- 8 cannocchie
- 8 leaves basil
- 1 celeriac
- 1 clove of garlic
- 1 egg
- 2 coasts of swiss chard
- 1 lemon
- Flour
- Olive oil extra virgin