Celery, Parmigiano Reggiano and black truffle salad
140 g celery
70 g shaved Parmigiano Reggiano
70 g shaved black truffle
4 spoons of extra virgin olive oil
Clean and thinly slice the celery sticks. Put in a colander and sprinkle with salt. Leave to rest for 30 minutes, then squeeze out the water.
Dress the celery with shaved Parmigiano Reggiano, truffle, oil, salt and white pepper, and serve.