INGREDIENTS
200g stracciatella
100g pecans, roughly chopped
1 tsp fennel seeds, toasted
For the celeriac:
1 small celeriac (about 300g)
3 tbsp olive oil
3 tbsp white balsamic vinegar
1 tsp salt
For the quince:
200g quince paste
50g Dijon mustard
1 tbsp sherry vinegar
1 tsp salt
For the black pepper honey:
1 tsp whole black pepper corns
1 tsp fine sea salt
100g honey
1 tbsp chardonnay vinegar
1 tbsp olive oil
METHOD
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Start the celeriac the day before. Preheat the oven to 190 degrees Celsius. Top, tail and peel the celeriac, then toss in a mixing bowl with the olive oil, white balsamic, and salt. Wrap it in foil along with all of the marinade, then bake for 90 minutes. After 45 minutes, carefully turn the celeriac over so it roasts evenly. Allow to cool completely, then leave wrapped in the fridge overnight.
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The next day, start with the black pepper honey. In a small frypan, toast the black peppercorns over medium heat until aromatic. Add the salt and honey, allowing the honey to warm slightly and the ingredients to combine, then transfer to a small blender. Blend on high speed until the peppercorns are finely crushed. Add the vinegar and olive oil, then blend again until emulsified.
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For the quince, put the quince paste, mustard and salt in a medium mixing bowl and whisk until the paste breaks down and everything combines. Add the sherry vinegar and whisk again until smooth.
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To finish the celeriac, take a sharp knife and slice the into very thin rounds. Arrange the celeriac rounds on a tray or plate and dress lightly with the black pepper honey, reserving a little for finishing.
- To assemble, spread the quince over the base of your serving plate. Arrange the celeriac slices on top in a loose stack, scattering the pecans between the layers as you go. Dress with the black pepper honey, then top with the stracciatella. Finish with a drizzle of olive oil and a some toasted fennel seeds.
