Celeriac cake

Celeriac cake

Tortino di sedano rapa

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 celeriac, peeled and cut in half, about 1.25kg
salt
pepper
800g spinach, well washed
2 egg yolks
200g mascarpone cheese
1/4 whole nutmeg, freshly grated
100g parmesan, freshly grated
50g butter
1/4 garlic clove, finely chopped
20g dried breadcrumbs

Method

  1. Preheat the oven to 200ºC.
  2. Cook the peeled celeriac in salted water until tender, about 30 minutes. Drain and cut into very thin slices. Cook the spinach for 4 minutes in boiling salted water, then drain, squeeze and roughly chop. Mix the egg yolks with the mascarpone, nutmeg, salt, pepper and grated Parmesan.
  3. Take a single large ovenproof dish or four individual ovenproof ramekins, and use a little of the butter to grease them. Melt the remaining butter in a small pan, and gently fry the garlic. Lay some slices of celeriac, some spinach and a 1cm thick layer of mascarpone mixture in the container(s). Repeat and finish with the celeriac. Pour the foaming garlic butter on top and sprinkle with breadcrumbs. (Incidentally, should you forget to buy or make breadcrumbs, just mince some grissini, as I did). Bake in the preheated oven for 15 minutes or until a golden crust develops.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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