Shaved Celery Root W Arugula, Parmigiano & Truffles

Recipe Ingredients

2 cups	220g / 7.8oz	Celery roots (large)
2		Arugula - washed, spun dry
8 tablespoons	120ml	New extra-virgin olive oil - divided
		Juice of 1/2 lemon
1 lb	454g / 16oz	Parmigiano-Reggiano
1 oz	28g	Fresh white truffles from Alba
		= (or 1/2 lb fresh Porcini mushrooms)

Recipe Instructions

Use a paring knife to peel celery roots, removing all blemishes. Slice paper thin on a mandolin, or slightly thicker using a knife. Place 5 or 6 slices on the bottom of each plate.

Dress arugula with 4 tablespoons extra-virgin olive oil, lemon and salt and divide among each plate. Shave Parmigiano over each plate and then blanket with truffles or porcini, each sliced paper thin. Drizzle with remaining oil and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5725) - from the TV FOOD NETWORK

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