PROCEDURE
Let's start cooking celeriac: we will prepare it wholewell sprinkled with salt and oil, cooking it baked in a ventilated oven for 2 hours at 170°C taking care to check that the temperature to the heart reach the 90°C approx.. Once it is cooked, we let it cool down and we cut into thin slices.
Let's get hot griddle celeriac slices as if they were normal tacos, without adding no fatWe will remove them from the fire as soon as they have acquired crunchiness.
We then prepare the guacamole: we combine in a mortar theavocado with garlic of Voghiera PDO., chilli minced and the juice of a lime, crush carefully until you obtain a coarse cream with the help of a drizzle of extra virgin olive oil to give consistency. Finally, add a clove of Nero di Voghiera garlic crushed and Maldon salt as desired.
We then boil a saucepan of salt water to which we will add thered wine vinegar in a ratio of 4:1, here we burn the onion cloves for a few seconds and then cool in ice water to stop it cooking: this will help it lose its typical pungent flavour and mellow it.
We compose Finally, the tacos: we lay on each a generous spoonful of guacamolesome leaves of lettuce previously cut in strips, pieces of onion, slices of raspberry e Sliced black garlic of Voghiera.
Enjoy your meal and... to next instalment with NeroFermento video-recipes!
