Burnt celeriac, parmesan cream cheese and Anchovies from the Cantabrian Sea
- Ingredients 4 people
- Difficulty Easy
- Ready in 30 minutes
Ingredients
- 1 Celeriac
- 200 g Parmesan cheese
- 500 g Whole milk
- 50 g Flour
- 50 g Butter
- 12 Anchovy Fillets from the Cantabrian Sea in 100% italian oil
Process
How to make : Burnt celeriac, parmesan cream cheese and Anchovies from the Cantabrian Sea- Heat the milk in a small saucepan, add the butter, flour, and Parmesan cheese. Melt everything while continuing to stir.
- Slice celeriac fairly thinly and toast it in a hot pan without oil on both sides.
- Place the celeriac slices and alternate them on the plate with the Parmesan cream cheese and Rizzoli Cantabrian anchovies.
This recipe was prepared for us by Federico Capocasa.
