Celeriac and Le Gruyère AOP agnolotti

Ingredients

Fruit & Vegetables

  • 1 celeriac, scrubbed clean
  • 1 lemon, juiced
  • 1 handful of wild mushrooms, ideally girolles and black trompettes
  • 1 dash of lemon juice

Store Cupboard

  • 200g of rock salt
  • 400g of plain flour
  • 240g of 00 flour, plus extra for dusting
  • 2 egg yolks
  • 1 pinch of salt

Cheese

  • 200g of Gruyère Reserve, finely grated
  • 250g of Gruyère Reserve, trimmings and rinds work well here

Dairy

  • 100g of unsalted butter, cooked until brown and nutty
  • 250g of whole milk
  • 1 egg
  • 1 knob of butter

Salad & Fresh Herbs

  • 1/2 bunch of chives, finely chopped
  • 1/2 bunch of parsley, finely chopped
  • 100g of parsley
  • baby herb leaves, such as cime de rapa leaves (pictured), or parsley

Speciality Ingredients

  • 0.5g of xanthan gum

Oils & Vinegars

  • 1/2 tbsp of olive oil
  • 50g of neutral oil

Delicatessen

  • 2 slices of Iberico ham, chopped