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Celeriac maltagliati with a smokey tomato sauce and walnut pesto

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the smoky tomato sauce

  • 1 x 400g tin whole plum tomatoes
  • 4 fresh plum tomatoes, cut in half
  • 4 tbsp olive oil
  • 1 bulb garlic, cut in half
  • 2 tbsp basil stalks

For the celeriac maltagliati

  • 1 celeriac, peeled, halved and thinly sliced

For the walnut pesto

  • 2 cloves garlic, finely chopped
  • 15g/1oz fresh basil leaves
  • 10g/⅓oz parsley
  • 60g/2¼oz walnuts
  • 1 lemon, zest and juice
  • 100ml/3½fl oz olive oil

To serve

  • 2 tbsp fresh basil leaves

Method

  1. To make the smoky tomato sauce, preheat the grill to high. Put all the ingredients into a deep baking tray and place under the grill for 10–12 minutes. Remove from the grill and take all the skin off the garlic. Blend everything together until smooth.

  2. Meanwhile, to make the celeriac maltagliati, bring a large saucepan of salted water to the boil. Place the celeriac sheets into the water and simmer for 1–2 minutes. Drain and set aside.

  3. To make the pesto, place all the ingredients into a blender and blend until smooth. Add more olive oil to get a looster consistency, if you like.

  4. To serve, heat a medium sauté pan and add the tomato sauce and celeriac. Toss to coat. Place onto the centre of a serving plate and dot with the pesto. Garnish with basil.

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