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Celeriac noodles with porcini

Celeriac noodles with porcini >

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Celeriac noodles with porcini

Difficulty
low
Preparation
25'
Cooking
7'
Doses
4 people

Ingredients for 4 people

2 celeriac
300 g of dried porcini mushrooms
100 g of butter
0,1 l water
2 cloves of garlic
A sprig of summer savory
Salt

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All the recipes have been prepared with CB professional cooking equipments.

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Product used for this recipe

LEONARDO 550/6 - 14100727

CHEF 505 - 14100749

MINI LEO 340/3 - 14100861

PLEXI-60 - 14100485

STA 70 - 14100362

Times

7' - FAST COOKING

In the glass

Vino Nobile di Montepulciano, Poderi Sanguineto, Toscana

An explosion of aromas. An innovative dish, sure to impress.

Preparation

Peel the celeriac and cut it into thin sheets with a special cutter. Roll up the sheets and cut them into strips the size of noodles.

In a spice grinder, grind up 100 g of dried porcini mushrooms to obtain a fine powder.

Soak in warm water 200 g of dried porcini mushrooms.

Put the celeriac noodles in a sheet of thermal paper with butter, water, garlic, savory and the porcini mushrooms soaked and squeezed. Form a packet and cook in the FAST mode for 7 minutes using a convex cage.

Serve the noodles by pouring over the sauce formed in the packet; sprinkle the powdered porcini mushrooms to season and garnish at the same time.

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