Burnt celeriac, parmesan cream cheese and Anchovies from the Cantabrian Sea | Rizzoli
Burnt celeriac, parmesan cream cheese, and fresh Cantabrian anchovies in under 30 minutes. Easy recipe for a delicious one-dish meal.
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Ingredients
- 1 Celeriac
- 200 g Parmesan cheese
- 500 g Whole milk
- 50 g Flour
- 50 g Butter
- 12 Anchovy Fillets from the Cantabrian Sea in 100% italian oil
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