Truffle appetizer
Instructions
Cut the nose plate with the special tool.
Peel the celeriac, wash and soak it in water acidulated with lemon juice.
Leave it to drain, dry it, slice it very thinly and add to the truffle.
Dress the salad with the mayonnaise, stirring gently.
Ingredients and dosing for 4 persons
- 1 celeriac
- 50 g of tartufo bianco d'alba
- 1 lemon
- 1 cup of mayonnaise