celeriac

Bring a large saucepan of salted water to the boil.
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 salted boiling water.
Immediately remove and place in ice cold water in order to stop the cooking process.
Keep and use the boiling water as a bain-marie.

sauce

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 whisk to thoroughly mix and homogenise to create a sauce.

service

Add the celeriac strands to the bowl and “mantecare”.
Serve on a hot plate, with a pinch of freshly grated pecorino and crushed black peppercorns.
Aged balsamic vinegar served in front of customer.