Capricciosa
A good complement to summer foods and for picnics, this is quick and easy to make and will
keep for a few days. The carrots will reduce the strong celery flavour of the celeriac and make
the dish sweet, the ham will add saltiness and the mayonnaise creaminess. It goes especially
well with salami, mortadella, prosciutto and other sliced meats. Serves 4
Ingredients:
1 medium celeriac
4 large carrots
3 slices of ham
mayonnaise
salt and freshly ground black pepper
The first thing to do is clean the celeriac, which is not always an easy task as their irregular
shape makes them awkward to get into. You can use a potato peeler to take the skin off, but
then use a paring knife to cut into any holes and properly clean it. Wash the celeriac to ensure it
is fully cleaned, then scrape and wash the carrots too.
Grate the celeriac and carrots on the large holes of the grater and put them into a bowl. Cut
the ham slices into small squares and put that into the dish along with enough mayonnaise to
bind or coat the mixture, but not so much as to be either gloopy or runny. Season to taste.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster