Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 1 | celeriac |
| 700 mL | Sterilgarda microfiltered whole milk |
| 600 g | tuna fillet |
| 2 | carrot |
| q.b. | salt |
| q.b. | pepper |
| q.b. | nutmeg |
Preparation
- Peel the celeriac, wash it with water and cut it into small pieces.
- Place in a saucepan and cover with Sterilgarda Microfiltered Whole Milk.
- Cook on a fairly low heat for about 20 minutes until it has a fairly soft consistency.
- Using a food mill or potato masher, mash the celeriac. Add a pinch of salt, pepper, nutmeg, another drop of milk and continue cooking until you get a creamy consistency.
- Boil the carrots in salted water and once ready, cut into cubes
- Finally, sear the tuna fillets, cut into cubes and place them on top of the puree.
- Garnish the dish as desired
Cut the pork and pineapple into small cubes Prepare the vegetables (carrots, peppers, onions) by cutting them into thin strips of the same size Prepare ...
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