Celeriac Milanese style with mild Provolone Valpadana P.D.O. and sautéed asparagus
for 2 people – difficulty: difficult – preparation time: 30 minutes
Fresh aromatic herbs
Salt and pepper
90 g mild Provolone Valpadana PDO
150 g Asparagus
Cut the celeriac, after having cleaned it, into slices the thickness of a classic cutlet. Blanch it for five minutes in boiling water, then dry it well with absorbent paper. Then pass it in the flour, then in the beaten egg and finally in the breadcrumbs with added finely chopped aromatic herbs. Fry everything in boiling seed oil at 160° C until golden brown.
Meanwhile, clean the asparagus and sauté them in a pan with extra virgin olive oil, garlic and aromatic herbs. Add salt and pepper and set it all aside.
Cut the mild Provolone Valpadana PDO into thin slices; then, arrange it on the fried celeriac and put it in the oven at 200° C for a few minutes, the mild Provolone Valpadana PDO will melt and the fried food will keep its crunchiness! Lightly salt and serve with the asparagus on the bottom and with the cutlet immediately above. Finish off with fresh herbs to give aroma.
Chef’s tip: Use a kitchen thermometer for your fry-ups, they will be much lighter if you check the temperature!