Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 1 | celeriac |
| 700 mL | Sterilgarda microfiltered whole milk |
| 600 g | tuna fillet |
| 2 | carrot |
| q.b. | salt |
| q.b. | pepper |
| q.b. | nutmeg |
Preparation
- Peel the celeriac, wash it with water and cut it into small pieces.
- Place in a saucepan and cover with Sterilgarda Microfiltered Whole Milk.
- Cook on a fairly low heat for about 20 minutes until it has a fairly soft consistency.
- Using a food mill or potato masher, mash the celeriac. Add a pinch of salt, pepper, nutmeg, another drop of milk and continue cooking until you get a creamy consistency.
- Boil the carrots in salted water and once ready, cut into cubes
- Finally, sear the tuna fillets, cut into cubes and place them on top of the puree.
- Garnish the dish as desired
Wash and cut the aubergines into 5 mm thick slices. Place them in a colander, sprinkling with coarse salt. Add a plate with a weight to drain the aubergines. ...
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