-In a large bowl, toss together the following:
4 thinly sliced stalks of celery
1/4 cup celery leaves
2 TBS extra-virgin olive oil
1 tsp fresh lemon juice
1/2 tsp finely grated lemon zest
-Season with sea salt and freshly ground black pepper.
-Gently toss in 1 ounce shaved Parmesan.
-Serve cold or at room temperature.
From Tender, this is a pretty amazing cookbook! He says, “Potatoes cut thinly are…blissful when cooked with stock or butter until they are sodden and meltingly soft.”
-Preheat your oven to 450 degrees.
-Slice 2 pounds of fingerling potatoes as thinly as you can, you should be almost able to see through them.
-Melt 8 TBS of butter.
-Put 4 cloves of garlic put through a press or finely minced them. Set aside.
-Finely chop ½ bunch of flat leaf Italian parsley.
-Finely grate ½ cup Parmesan cheese.
-Put a little of the melted butter over the bottom of a shallow baking dish or a cast-iron skillet and cover it with some of the potato slices, overlapping them slightly.
-Pour on a little more butter, then season with some of the garlic, parsley, salt, pepper and a dusting of the Parmesan.
-Cover that with a further layer of potatoes, more salt/pepper, garlic, parsley and Parmesan.
-Then continue layering until you have used all the potatoes. Finish with butter and Parmesan.
-Bake for 45-50 minutes until deep golden brown and sizzling, pressing down very firmly once or twice with a large spatula.
-Remove from oven and let cool a little before serving.