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Recipe Celery root with mushrooms cooked in salt – Italian Cuisine


  • 250 g champignon mushrooms
  • 200 g cardoncelli mushrooms
  • 150 g pioppini mushrooms
  • 12 pcs chard leaves
  • 3 pcs medium celeriac
  • 2 pcs onions
  • 3 pcs egg whites
  • 2 pcs of celery sticks
  • 1 pc carrot
  • 1 pc egg
  • laurel
  • thyme
  • dry white wine
  • soy sauce
  • extra virgin olive oil
  • coarse salt
  • fine salt
  • pepper

For the recipe of celery, cooked in salt, peel the celery stalks, the onions and the carrot and chop them coarsely; let them dry in a saucepan with 3 tablespoons of oil, 3 bay leaves and 1 sprig of thyme for 5-6 minutes. Peel the mushrooms, cut them into small pieces, add them to the vegetables and cook for 20 minutes; add 1 glass of white wine and continue cooking for another 15-20 minutes, then add a couple of tablespoons of soy sauce and 1 glass of water and cook for another 25-30 minutes. Blend coarsely with an immersion mixer, season with salt and pepper and mix everything with 1 egg.
FOR THE CELERY RAPA: Eliminate the celeriac shells and peel them with a potato peeler, trying to maintain the spherical shape. Scald them in boiling salted water for 7-8 minutes, drain and create a hollow with the help of a digger. Distribute the mushroom filling in the cavity of the celeriac, compacting it well. Blanch the chard leaves in boiling water for 30 seconds, then drain them, cool them in ice water and dry them on kitchen paper. Mix 2 kg of coarse salt and 1 kg of salt with 3 egg whites. Grease the celeriac and wrap it in the blanched chard leaves to prevent it from absorbing too much salt. Create a base of salt and egg white on a baking sheet lined with baking paper. Place the celeriac on top and cover it completely with salt, shaping it into a cap; compact it well. Bake at 180 ° C for 45 minutes. Take them out of the oven, break the salt wrapper, remove the chard leaves and divide the celeriac in half vertically. Serve them as you like with a salad of fresh chard and chervil and very thin slices of cedar.

Steam yolk recipe on celery root purée – Italian Cuisine


  • 800 g celery root
  • 50 g fresh cream
  • 50 g flour
  • 40 g shelled pumpkin seeds
  • 10 pcs of sage leaves
  • 4 pcs eggs
  • butter
  • seed oil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of steam yolk on celery root purée, peel the celeriac, cut it into pieces and steam it for 35 minutes; shake it with a pinch of salt and bring the cream back to the fire; add the cream, a knob of butter and mix for a couple of minutes. Turn off and adjust salt. Prepare a batter with the flour and 100 g of water. Dip the sage leaves in it, fry in plenty of oil for 20-30 seconds, until the batter has become crispy; finally drain them on kitchen paper. Toast the pumpkin seeds in a pan with 1 tablespoon of olive oil for a couple of minutes. Distribute the celery root purée in the dishes, place the cooked yolks on top as in the next photo and complete with the roasted seeds, the fried sage and pepper, decorating as desired with edible flower petals.

Recipe Turnip greens and Verona celery with spicy bread – Italian Cuisine


  • 1 pc celery or Verona celeriac
  • 700 g turnip tops
  • 50 g breadcrumbs without crust
  • 35 g tomato paste
  • garlic
  • salt
  • fresh chilli
  • extra virgin olive oil

For the recipe of turnip greens and Verona celery with spicy bread, blend the sliced ​​bread with chopped chilli (measure it to taste, we used 2), tomato paste and 10 g of oil; collect the crumbs and compact them, obtaining a loaf. Wrap it in cling film and place it in the freezer for 2 hours.
FOR VEGETABLES: peeled turnip greens and celeriac; cut them into small pieces. Blanch the tops in boiling salted water for 3-4 minutes and drain. Then sauté in a pan with a little oil and a clove of crushed garlic. Add salt. Also sauté the celeriac in a pan with 1 tablespoon of hot oil and a pinch of salt for 10 minutes. Remove the dough from the freezer and grate it in flakes on a plate. Cook them in the microwave for 2 minutes at 900 W. Distribute them over the vegetables and serve.