Name: Tortino di Sedano Rapa (Celeriac Cake)
Yield: Serves 4
Cuisine: Italian
Ingredients: 50 g butter; 200 g mascarpone cheese; 2 egg yolks; 1 celeriac, about 1.25kg, peeled and cut in half; 800 g spinach, well washed; ¼ garlic clove, finely chopped; salt and pepper; 100 g Parmesan, freshly grated; ¼ whole nutmeg, freshly grated; 20 g dried breadcrumbs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“It is fascinating to create a brand-new recipe. For me, the rules to follow are: first a good combination of taste and flavour; secondly, to be simple, to choose down-to-earth ingredients and not to be too clever or outrageous. In other words, make culinary sense while playing with food. This is one of those recipes.”

Ingredients

1 celeriac, about 1.25kg, peeled and cut in half
salt and pepper
800 g spinach, well washed<

Method

Preheat the oven to 200°C/Gas 6.

Cook the peeled celeriac in salted water until tender, about 30 minutes. Drain and cut into very thin slices. Cook the spinach for 4 minutes in boiling salted water, then drain, squeeze and roughly chop. Mix the egg yolks with the mascarpone, nu

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Tortino di Sedano Rapa

Celeriac Cake

Ingredients

Method

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