Celery, Parmigiano Reggiano and black truffle salad

Sidea few minutes24 months


140 g celery

70 g shaved Parmigiano Reggiano

70 g shaved black truffle

4 spoons of extra virgin olive oil


White pepper


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.

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