THE CHALLENGE: Cooking the celeriac, lime purée and arugula sauce.
Alessandra Deganis assists clients on matters on employment law and industrial relations. After earning her JD at Università Cattolica del Sacro Cuore in Milan in 2007, Ms Deganis received an LL.M with merit from Queen Mary University of London in 2012. Ms Deganis became a member of the Milan Bar in 2010.
Alessandra cooks a very good celeriac, lime purée and arugula sauce.
Wash a celeriac weighing around 500 grams, peel it with a peeler, slice it into 2 centimeter slices and boil in two liters of water with 12 grams of salt. Boil for 20 minutes until “al dente”. Drain and put the slices in the fridge for a few minutes to stop them cooking, then warm a non-stick pan, pour in a drizzle of oil and braise the celeriac slices on both sides with a little bit of salt. Then flavor with a spoon of salmoriglio. For the salmoriglio, mince some rosemary and add to 50 grams of extra-virgin oil, sprinkle on some lemon juice and a pinch of salt. For the purée , simmer in water (without salt) 500 grams of potatoes and once cooked dry them, peel them, mash them and add 200 grams of diced butter, which will melt with the potatoes high temperature. Mix together with a whisk and add 100 grams of hot milk. Finally grate in the peel of a lime and add salt to taste. For the green sauce, put 50 grams of arugula in boiling water for a minute, drip it and whisk it with 100 grams of cooking water, then add 20 grams of extra-virgin oil and a pinch of salt. Make a base of the lime puree, place the celeriac slices on top and add some fresh arugula. Add the green sauce at the end.