Carpaccio Roll-Ups With Wafers and Celery Root Purée
List of Ingredients
Ingredients · Servings 4
- 3/4LB. celery root
- 1/2LB. beef carpaccio (12 slices)
- durum wheat semolina
- 3/4CUP all-purpose flour
- 3OZ. frisée lettuce (curly endive)
- 1OZ. shelled walnuts
- lemon
- sugar
- parsley
- Grana Padano cheese, grated
- extra-virgin olive oil
- salt
- pepper
- 1TSP. brewer's yeast
Method · 5 h
- Mix the semolina, flour, yeast, a pinch of sugar, and 1 cup of water; stir in 1 Tbsp. olive oil and let the batter rest for 4 hours.
- Prepare the wafers: Pour 1 spoonful of batter at a time onto a wafer iron, season with salt, and cook for 1-2 minutes. Cut the wafers into triangle shapes.
- Clean the celery root, chop it into cubes, and steam it for 15 minutes. In a food processor, blend it with 1/2 cup water, 3 Tbsp. olive oil, and the juice of half a lemon until you obtain a creamy purée.
- Chop a sprig of parsley with the walnuts and add 1 Tbsp. of grated cheese. Sprinkle the slices of beef carpaccio with this mixture and roll them up.
- Place the celery root purée on a plate, then top with frisée lettuce, the carpaccio roll-ups, and the wafers cut into triangles. Garnish with a drizzle of olive oil, ground pepper, and, if desired, some Grana Padano shavings.
- 3/4 LB. of celery root
- 1/2 LB. of beef carpaccio (12 slices)
- 3/4 CUP of all-purpose flour
- 3 OZ. of frisée lettuce (curly endive)
- 1 OZ. of shelled walnuts
- 1 TSP. of brewer's yeast