Ingredients
10
- 10 slices of celeriac (thickness: ±2 cm)
- 750 g tagliatelle
- 150 g Bresc Pesto Genovese
- 60 g Bresc caponata
- 60 g olive oil
- Cress, e.g. crazy pea
Used bresc products
Ingredients
Preparation method
Cook the celeriac sous-vide and grill the celeriac steaks on both sides. Cook the tagliatelle and mix with pesto. Serve with the steak and a spoonful of tomato compote. Garnish with cress.
Tags
PS in foodservice