Celeriac with Bagna Cauda Infusion

Name: Celeriac with Bagna Cauda Infusion
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4
Ingredients: White celery 2.2 lbs; Powdered coffee 2 tsp; Garlic 2 cloves; Rosemary 4 sprigs; Fresh ginger to taste; Fine salt to taste; Black pepper to taste; Whole milk at room temperature 0.8 cup; Anchovies in oil 1.1 oz; Extra virgin olive oil 2 tbsp; Garlic 1 clove; Whole peeled hazelnuts ½ cup; Fine salt 0.3 tsp; Aromatic herbs oregano, sage, mint to taste

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Gluten Free

Difficulty: Easy
Prep time: 60 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Michelangelo Mammoliti

And celeriac with bagna cauda—I gotta say, this dish is something special. It really brings together the rustic vibes of Piedmont with a modern twist. You know, in this beautiful Italian region, bagna cauda is kinda a big deal. It’s a classic, really—a warm, garlicky, anchovy-rich sauce that’s often served with veggies, raw or cooked. And here's the thing, Chef Michelangelo Mammoliti has done something way cool by letting earthy celeriac (yeah, that’s celery root) soak up these rich, savory notes.

The tender slices of celeriac are gently infused with a mellowed bagna cauda sauce, and the addition of ginger and rosemary—oh, so good—takes it to the next level. Really, it’s more than just another root vegetable recipe. It’s layers and layers of moist, fragrant flavors. Makes you rethink what a simple celeriac dish can be.

And listen, the thoughtful details here are pretty much what set this celeriac recipe apart. There's a crunch from toasted hazelnuts—Piedmont’s famous nuts, for sure—and a hint of coffee that adds a nutty, deep edge. These flavors work beautifully with the soft celeriac and the subtle tang of the sauce. And the golden color of the finished dish? Seriously good.

Whether you're planning a dinner with impressive appetizers or just want to try a fresh spin on a celeriac with bagna cauda combo, this recipe balances tradition and innovation, no question. It feels elegant without being fussy, really showing how smart ingredient choices can take familiar foods in a new direction. The pairing of celeriac with bagna cauda—which is great—honors the Piedmontese culinary tradition while adding a contemporary flair.

And you know what? The mix of garlic and anchovies with aromatic ingredients like rosemary and ginger creates a unique fusion of flavors. This dish not only looks stunning but also offers a comforting, rich experience. Perfect for any occasion. Whether you're a fan of classic Italian cuisine or exploring new culinary territories, this recipe is sure to impress and delight. For real.

INGREDIENTS

For the celeriac: White celery 2.2 lbs (1 kg); Powdered coffee 2 tsp (4 g); Garlic 2 cloves; Rosemary 4 sprigs; Fresh ginger to taste; Fine salt to taste; Black pepper to taste

For the bagna cauda infusion: Whole milk 0.8 cup (200 g) - at room temperature; Anchovies in oil 1.1 oz (30 g); Extra virgin olive oil 2 tbsp (30 g); Garlic 1 clove

For garnish: Whole peeled hazelnuts ½ cup (60 g); Fine salt 0.3 tsp (2 g); Aromatic herbs to taste - oregano, sage, mint

Preparation

How to prepare Celeriac with Bagna Cauda Infusion

To prepare the celeriac with bagna cauda infusion, first wash and peel the celeriac, then remove imperfections with a paring knife. Cut the celeriac into slices 0.8-1 inch thick 1: you will need 4 uniform slices each weighing about 7 oz 2. Use a round cutter to shape the slices into a regular form 3.

Prepare the other ingredients as well: cut the unpeeled garlic cloves in half lengthwise 4, then wash and dry the ginger and cut 4 slices 5. Now place 2 sheets of aluminum foil side by side and attach them by overlapping and folding one of the edges 6.

Place the celeriac discs on one of the aluminum sheets and generously season with oil 7, salt 8, and pepper 9.

Add the ground coffee 10, half a clove of unpeeled garlic 11, and a slice of ginger 12.

Finally, add aroma with a sprig of rosemary 13. Cover with the other sheet of aluminum foil 14 and seal all sides well, then transfer the parcel to a baking sheet 15. Bake in a fan oven preheated to 356°F for 15-20 minutes: note that once the parcel puffs up, it will take about ten minutes. Once cooked, remove the parcel from the oven and let it rest for 10 minutes.

Meanwhile, prepare the bagna cauda: cut the garlic in half and remove the core, then place it in a saucepan 16 along with the anchovies 17 and the oil 18. Turn on the heat and simmer gently.

When the anchovies are not yet completely dissolved, pour in the milk at room temperature 19 and bring to a boil. From that moment, let it simmer for 7-8 minutes, stirring occasionally 20, then blend with an immersion blender 21.

Finally, strain the mixture through a sieve 22 and pour it back into the saucepan to keep it warm. Place the hazelnuts in a pan, turn on the heat, and toast them for 4-5 minutes 23. Coarsely crush the hazelnuts with a pestle or a meat tenderizer, adding a pinch of salt 34.

After the resting time, open the parcel, being careful not to burn yourself with the steam, remove the seasonings 25, and check the cooking with a toothpick: the texture should be tender. Cut the celeriac slices into 4 parts 26 and garnish with the crushed hazelnuts 27.

Flavor with fresh herbs 28 and complete the dish with the bagna cauda infusion 29. Your celeriac with bagna cauda infusion is ready to be served 30!

Storage

It is recommended to consume the celeriac with bagna cauda infusion immediately.

Advice

To make a vegetarian version of the bagna cauda, you can replace the anchovies with kombu or nori seaweed!

The peel and scraps of the celeriac can be used to prepare a broth for risottos.

For the translation of some texts, artificial intelligence tools may have been used.