Celeriac: 2, large
Unsalted butter: 80g, diced
Pecorino buccia nera: 80g, grated
Pecorino Sardo: 80g, grated
Crushed black peppercorns: 2g
Salt: a pinch
A creative twist on the classic Roman pasta dish, from Caractère’s Emily Roux
Serves 6
In the meantime, carefully peel the celeriac and pass through a Japanese mandolin to make long thin strands. Cut the celeriac strands (as you would pappardelle) roughly 1cm in diameter.
Blanch the strands for 10 seconds in the salted boiling water. Immediately remove and place in ice-cold water to stop the cooking process. Keep and use the boiling water as a bain-marie.
Mix both cheeses, butter and crushed pepper in a large bowl and place over your bain-marie. Leave to melt for a few minutes and add some cooking water if need be.
Use a hand blender to thoroughly mix and homogenise to create a sauce.
Finally, add the celeriac strands to the bowl and mantecare [toss to emulsify the sauce].
Serve on a hot plate, with a pinch of grated pecorino and crushed black peppercorns.
