• 4servings
  • 20minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 large celery roots

  2. 2 bunches arugula , washed and spun dry

  3. 4 tablespoons new extra virgin olive oil plus

  4. 4 tablespoons

  5. Juice of 1/2 lemon

  6. 1 pound piece of Parmigiano-Reggiano

  7. 1 ounce fresh white truffles from Alba

  8. 1/2 pound fresh Porcini mushrooms


  10. 1 recipe basic pasta, recipe follows

  11. 4 tablespoons extra virgin olive oil

  12. 1 medium red onion, chopped into 1/4inch dice

  13. 1 stalk celery , cut into 1/4 inch pieces

  14. 1/2 pound crimini or portobello mushrooms , quartered

  15. 1 ounce dried porcini mushrooms, soaked

  16. 10 minutes in warm water

  17. 1 cup basic tomato sauce , recipe follows

  18. 1 bunch Italian parsley , finely chopped to yield

  19. 1/4 cup

Instructions Jump to Ingredients ↑

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

  2. Dress arugula with 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.

  3. Roll out pasta to No.

  4. setting, roughly 1/8th inch thick. Cut pasta sheets into 4 inch long pieces and fold each in half. Cut roll into strips 1/2 inch thick. Take each piece between hands and roll back and forth several times to form a twisted piece. Set aside.

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

  6. 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. Add mushrooms and cook until sweated, about 8 to 10 minutes. Add tomato sauce and bring to a boil. Meanwhile, drop pasta into boiling water and cook 1 minute until soft. Drain well and toss into pan with mushrooms. Cook until wellcoated. Add parsley, toss into warm platter and serve.


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