{"id":8473,"date":"2024-05-05T16:00:10","date_gmt":"2024-05-05T14:00:10","guid":{"rendered":"https:\/\/www.nerofermento.it\/ricetta\/celeriac-tacos-with-guacamole-and-voghiera-black-garlic\/"},"modified":"2026-08-19T10:26:03","modified_gmt":"2026-08-19T08:26:03","slug":"celeriac-tacos-with-guacamole-and-voghiera-black-garlic","status":"publish","type":"ricetta","link":"https:\/\/www.nerofermento.it\/en\/ricetta\/celeriac-tacos-with-guacamole-and-voghiera-black-garlic\/","title":{"rendered":"Celeriac tacos with guacamole and Voghiera Black Garlic"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"8473\" class=\"elementor elementor-8473 elementor-6390\" data-elementor-post-type=\"ricetta\">\n\t\t\t\t<div class=\"elementor-element elementor-element-2b9ddbb e-flex e-con-boxed e-con e-parent\" data-id=\"2b9ddbb\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9eb9b1a elementor-widget__width-inherit elementor-widget elementor-widget-text-editor\" data-id=\"9eb9b1a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"fusion-text fusion-text-4\"><div class=\"fusion-text fusion-text-4\"><div class=\"fusion-text fusion-text-4\"><h2>METHOD<\/h2><p>We begin by <strong>cooking the celeriac<\/strong>: we will prepare it <strong>whole<\/strong>, well-coated with salt and oil, cooking it <strong>en papillote<\/strong> in a convection oven <strong>for 2 hours at 170\u00b0C<\/strong>, taking care to ensure the <strong>core<\/strong> temperature reaches <strong>approximately 90\u00b0C<\/strong>. Once cooked, let it cool and <strong>slice it thinly<\/strong>. <\/p><p><strong>Sear<\/strong> the celeriac slices <strong>on a griddle<\/strong> as if they were normal tacos, without adding <strong>any fat<\/strong>: remove them from the heat as soon as they have become <strong>crispy<\/strong>.<\/p><p>Then, prepare the <strong>guacamole<\/strong>: combine the <strong>avocado<\/strong> in a mortar with <strong>Voghiera Garlic PDO<\/strong>, chopped <strong>chili pepper<\/strong>, and the juice of one <strong>lime<\/strong>; crush carefully until a <strong>coarse paste<\/strong> is obtained, using a <strong>drizzle of extra virgin olive oil<\/strong> to provide consistency. Finally, add one chopped <strong>clove of Voghiera Black Garlic<\/strong> and <strong>Maldon salt<\/strong> to taste. <\/p><p>Next, boil a small pot of <strong>salted water<\/strong> to which we will add <strong>red wine vinegar in a 4:1 ratio<\/strong>; blanch the <strong>onion wedges<\/strong> here for a few seconds, then <strong>cool in ice water<\/strong> to stop the cooking: this will serve to remove the typical pungent flavor and mellow it.<\/p><p>Finally, <strong>assemble<\/strong> the tacos: spread <strong>a generous spoonful of guacamole<\/strong> on each, followed by some <strong>lettuce<\/strong> leaves previously cut <strong>into strips<\/strong>, pieces of <strong>onion<\/strong>, <strong>raspberry<\/strong> slices, and <strong>thinly sliced Voghiera Black Garlic<\/strong>.<\/p><p>Enjoy your meal and&#8230; see you in the <strong>next episode<\/strong> with NeroFermento&#8217;s video recipes!<\/p><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4b17a94 elementor-widget__width-inherit elementor-widget elementor-widget-video\" data-id=\"4b17a94\" data-element_type=\"widget\" data-e-type=\"widget\" data-settings=\"{&quot;youtube_url&quot;:&quot;https:\\\/\\\/www.youtube.com\\\/watch?v=l8yDEv2qsPU&quot;,&quot;autoplay&quot;:&quot;yes&quot;,&quot;play_on_mobile&quot;:&quot;yes&quot;,&quot;mute&quot;:&quot;yes&quot;,&quot;loop&quot;:&quot;yes&quot;,&quot;video_type&quot;:&quot;youtube&quot;,&quot;controls&quot;:&quot;yes&quot;}\" data-widget_type=\"video.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-wrapper elementor-open-inline\">\n\t\t\t<div class=\"elementor-video\"><\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>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\u00b0C, taking care to ensure the core temperature reaches approximately 90\u00b0C. Once cooked, let it cool and slice it thinly. Sear the celeriac slices on a [&hellip;]<\/p>\n","protected":false},"featured_media":8474,"template":"","categorie_ricette":[177,176],"preferenza_alimentare":[178],"prodotti_nelle_ricette":[179],"tag_ricetta":[],"class_list":["post-8473","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","categorie_ricette-gourmet-video-recipes","categorie_ricette-recipes","preferenza_alimentare-vegan","prodotti_nelle_ricette-bulbs"],"_links":{"self":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/ricetta\/8473","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/ricetta"}],"about":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/types\/ricetta"}],"version-history":[{"count":0,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/ricetta\/8473\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media\/8474"}],"wp:attachment":[{"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/media?parent=8473"}],"wp:term":[{"taxonomy":"categorie_ricette","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/categorie_ricette?post=8473"},{"taxonomy":"preferenza_alimentare","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/preferenza_alimentare?post=8473"},{"taxonomy":"prodotti_nelle_ricette","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/prodotti_nelle_ricette?post=8473"},{"taxonomy":"tag_ricetta","embeddable":true,"href":"https:\/\/www.nerofermento.it\/en\/wp-json\/wp\/v2\/tag_ricetta?post=8473"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}