Celeriac cacio e pepe with extra-aged balsamic vinegar
- ⏱ 40 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
Long strands of celeriac are blanched and folded through a warm pecorino, butter, and black pepper sauce, then served with extra-aged balsamic vinegar.
Adapted from The Staff Canteen.
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Celeriac cacio e pe...
0/0
COOK 1COOK 2
1Mise en place
Prep 80 g grated pecorino Sardo: grate
2Boil salted water
3Plate and serve
+ 11 more steps in the app
Celeriac cacio e pe...
0/0
COOK 2COOK 1
1Mise en place
Prep 200 g pecorino buccia near: block
Prep 10 g crushed black peppercorns: crush
2Boil salted water
In a large saucepan, bring salted water to the boil
3Plate and serve
+ 11 more steps in the app
Ingredients
- 6 celeriac
- 80 g unsalted butter (diced)
- 200 g pecorino buccia near (block)
- 80 g grated pecorino Sardo (grated)
- 10 g crushed black peppercorns (crushed)
- 1 pinch salt
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 200 g pecorino buccia near: block
- Prep 10 g crushed black peppercorns: crush
- Prep 80 g grated pecorino Sardo: grate
- Prep 80 g unsalted butter: dice
2. Boil salted water COOK 1
- In a large saucepan, bring salted water to the boil
3. Make celeriac strands COOK 2
- Carefully peel the celeriac and pass it through a Japanese mandolin to make long thin strands
4. Cut the strands COOK 2
- Cut the celeriac strands, as you would pappardelle, roughly 1cm in diameter
5. Blanch the strands COOK 2
- In the salted boiling water, blanch the celeriac strands for 10 seconds
🤝 Cook 1 hands over salted water.
6. Reserve boiling water COOK 2
- Keep and use the boiling water as a bain-marie
7. Melt the mixture COOK 2
- In a large bowl, mix both cheeses, the butter, and the crushed pepper
- Place the bowl over the bain-marie
- Leave the mixture to melt for a few minutes and add some cooking water if need be
🤝 Cook 1 hands over the pecorino buccia near and crushed black peppercorns.
8. Stop the cooking COOK 2
- Immediately remove the celeriac strands and place them in ice cold water to stop the cooking process
9. Homogenise the sauce COOK 2
- Use a whisk to thoroughly mix and homogenise the mixture to create a sauce
10. Mantecare the celeriac COOK 2
- Add the celeriac strands to the bowl and mantecare
11. Plate and serve BOTH
- Serve on a hot plate, with a pinch of freshly grated pecorino and crushed black peppercorns
- Serve the extra-aged balsamic vinegar in front of the customer
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