Celery, Parmigiano Reggiano and Black Truffle Salad
- 140g celery
- 70g shaved Parmigiano Reggiano
- 70g shaved black truffle
- 4 spoons of extra virgin olive oil
- White pepper
1. Clean and thinly slice the celery sticks. Put in a colander and sprinkle with salt. Leave to rest for 30 minutes, then squeeze out the water.
2. Mix the celery with shaved Parmigiano Reggiano, truffle, oil, salt and white pepper, and serve.
Recipe courtesy of Chef Micaela Pellegrini, from Osteria Ca' d'Angel
Image courtesy of John Holdship