METHOD
We begin by cooking the celeriac: we will prepare it whole, well-coated with salt and oil, cooking it en papillote in a convection oven for 2 hours at 170°C, taking care to ensure the core temperature reaches approximately 90°C. Once cooked, let it cool and slice it thinly.
Sear the celeriac slices on a griddle as if they were normal tacos, without adding any fat: remove them from the heat as soon as they have become crispy.
Then, prepare the guacamole: combine the avocado in a mortar with Voghiera Garlic PDO, chopped chili pepper, and the juice of one lime; crush carefully until a coarse paste is obtained, using a drizzle of extra virgin olive oil to provide consistency. Finally, add one chopped clove of Voghiera Black Garlic and Maldon salt to taste.
Next, boil a small pot of salted water to which we will add red wine vinegar in a 4:1 ratio; blanch the onion wedges here for a few seconds, then cool in ice water to stop the cooking: this will serve to remove the typical pungent flavor and mellow it.
Finally, assemble the tacos: spread a generous spoonful of guacamole on each, followed by some lettuce leaves previously cut into strips, pieces of onion, raspberry slices, and thinly sliced Voghiera Black Garlic.
Enjoy your meal and… see you in the next episode with NeroFermento’s video recipes!
