Celeriac and Le Gruyère AOP Agnolotti Recipe - Great British Chefs

Ingredients

• 1 celeriac, scrubbed clean
• 200g of rock salt
• 400g of plain flour
• 200g of Gruyère Reserve, finely grated
• 100g of unsalted butter, cooked until brown and nutty
• 1 lemon, juiced
• 1/2 bunch of chives, finely chopped
• 1/2 bunch of parsley, finely chopped
• 250g of Gruyère Reserve, trimmings and rinds work well here
• 250g of whole milk
• 0.5g of xanthan gum
• 240g of 00 flour, plus extra for dusting
• 1 egg
• 2 egg yolks
• 1 pinch of salt
• 1/2 tbsp of olive oil
• 100g of parsley
• 50g of neutral oil
• 1 handful of wild mushrooms, ideally girolles and black trompettes
• 1 knob of butter
• 1 dash of lemon juice
• 2 slices of Iberico ham, chopped
• baby herb leaves, such as cime de rapa leaves (pictured), or parsley