Foie Gras con Sedano Rapa Arrosto, Nocciole Tostate e Aceto di Barolo (Italian Foie Gras with Roasted Celeriac, Toasted Hazelnuts and Barolo Vinegar)

Italian Foie Gras with Roasted Celeriac, Toasted Hazelnuts and Barolo Vinegar

Story of the Dish

Foie Gras con Sedano Rapa Arrosto, Nocciole Tostate e Aceto di Barolo (Italian Foie Gras with Roasted Celeriac, Toasted Hazelnuts and Barolo Vinegar)

Italian Foie Gras with Roasted Celeriac, Toasted Hazelnuts and Barolo Vinegar

This dish moves foie gras in a completely different direction.

Instead of fruit, sweet wine, or compote, the contrast comes from roasted celeriac, toasted Piedmontese hazelnuts, and a sharp Barolo vinegar dressing.

Celeriac has a deep, earthy sweetness when roasted, but it is still fundamentally vegetal. Hazelnuts bring bitterness, crunch, and roasted aroma. Barolo vinegar contributes acidity without making the plate taste aggressively sour.

The foie gras remains the richest component, but it is surrounded by ingredients that are dry, earthy, nutty, and sharp.

That makes the dish luxurious without becoming predictable.

Foie gras is often paired with sweet elements because sugar and acidity can balance fat very effectively.

But that approach becomes repetitive very quickly.

Italian cuisine offers another route: roots, nuts, aged vinegar, herbs, bitter vegetables, and roasted flavors.

Celeriac is particularly useful because it becomes almost creamy when roasted while retaining a subtle mineral, celery-like character.

Hazelnuts immediately bring Piedmont to mind, particularly the famous hazelnut culture of the Langhe. Their toasted character works naturally with browned foie gras.

Barolo vinegar adds an acidic element tied to the same northern Italian landscape, but unlike a Barolo reduction, it keeps the dish savory.

The final result is more restrained and more gastronomic.

There is no jam.

No fruit puree.

No sweet glaze.

Everything is built around earthiness, nuttiness, acidity, and the caramelized surface of the foie gras.

Servings: 4

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Recipe Information

Servings: 4

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Region: Italy

Difficulty: Intermediate

Cook Time: 35 minutes

Total Time: About 1 hour

Ingredients

For the Foie Gras

4 fresh foie gras escalopes, approximately 2½ oz each and ¾ inch thick

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

For the Roasted Celeriac

1 medium celeriac, approximately 1½ pounds

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

1 garlic clove, lightly crushed

2 sprigs fresh thyme

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup light chicken stock

For the Celeriac Purée

Half of the roasted celeriac

¼ cup whole milk

1 tablespoon unsalted butter

1 tablespoon Parmigiano Reggiano, finely grated

⅛ teaspoon freshly grated nutmeg

Kosher salt, as needed

For the Toasted Hazelnuts

⅓ cup peeled hazelnuts

Pinch of flaky sea salt

For the Barolo Vinegar Dressing

2 tablespoons Barolo wine vinegar

3 tablespoons extra-virgin olive oil

1 teaspoon Dijon mustard

½ teaspoon honey

1 tablespoon finely minced shallot

Freshly ground black pepper, as needed

Kosher salt, as needed

For Finishing

Fresh thyme leaves

Flaky sea salt

Freshly ground black pepper

Extra-virgin olive oil, as needed

Preparation

1. Prepare the Celeriac

Trim the top and bottom of the celeriac.

Using a sharp knife, remove the thick outer skin.

Do not use a vegetable peeler unless the skin is very thin.

Celeriac often has deep roots and irregular surfaces, so a knife gives better control.

Rinse the peeled celeriac quickly under cold water.

Dry completely.

Cut into approximately ¾-inch cubes.

Try to keep the pieces relatively uniform so they roast evenly.

2. Roast the Celeriac

Preheat the oven to 425°F.

Place the celeriac cubes in a roasting pan.

Add the extra-virgin olive oil.

Add the butter.

Add the crushed garlic and thyme sprigs.

Season with salt and black pepper.

Toss thoroughly.

Spread the cubes in one layer.

Do not overcrowd the pan.

Roast for approximately 25 minutes.

Turn the pieces.

Continue roasting for another 10 to 15 minutes.

The celeriac should become golden brown around the edges and completely tender inside.

Remove the garlic and thyme stems.

3. Divide the Celeriac

Reserve approximately half of the roasted cubes for plating.

Transfer the remaining half to a small saucepan.

Add the chicken stock.

Simmer gently for approximately 5 minutes.

This will soften the celeriac further and provide enough moisture for a smooth purée.

4. Make the Celeriac Purée

Transfer the softened celeriac and any remaining stock to a blender.

Add the warm milk.

Add the butter.

Add the Parmigiano Reggiano.

Add the nutmeg.

Blend until completely smooth.

If necessary, add an additional tablespoon of warm milk.

The purée should be silky but not loose.

Taste.

Adjust salt.

For a restaurant-level texture, pass the purée through a fine-mesh sieve.

Keep warm.

5. Toast the Hazelnuts

Place the hazelnuts in a dry skillet over medium heat.

Toast for approximately 4 to 5 minutes.

Shake the pan frequently.

The nuts should become aromatic and lightly browned.

Remove immediately.

Allow to cool slightly.

Crush roughly.

Do not grind them into powder.

You want irregular pieces that provide texture.

Season with the smallest pinch of flaky sea salt.

6. Prepare the Barolo Vinegar Dressing

Combine the Barolo vinegar and Dijon mustard in a small bowl.

Add the honey.

Whisk until smooth.

Slowly whisk in the extra-virgin olive oil.

Add the minced shallot.

Season lightly with salt and black pepper.

Taste carefully.

The dressing should be distinctly acidic.

Do not make it sweet.

The honey is only there to soften the edge of the vinegar.

Set aside.

7. Reheat the Roasted Celeriac

Return the reserved roasted celeriac cubes to a skillet over medium heat.

Add a teaspoon of olive oil if necessary.

Cook for approximately 2 minutes.

Allow some of the surfaces to caramelize again.

The outside should remain golden and slightly crisp.

Keep warm.

8. Prepare the Foie Gras

Keep the foie gras refrigerated until the last possible moment.

Place a heavy cast-iron or stainless-steel skillet over high heat.

Do not add fat.

Pat each foie gras escalop completely dry.

Season both sides with kosher salt and black pepper.

The pan must be very hot before the foie gras enters.

9. Sear the Foie Gras

Place the foie gras in the dry skillet.

Sear the first side for approximately 30 to 45 seconds.

Do not move it.

The surface needs direct contact with the pan to caramelize properly.

Turn carefully.

Cook the second side for approximately 20 to 30 seconds.

The center should remain soft and supple.

A target internal temperature of approximately 120–125°F is appropriate for a very tender center.

Remove immediately.

Transfer to a small rack or absorbent paper.

Do not allow the foie gras to sit in rendered fat.

10. Balance the Dressing

Taste the Barolo vinegar dressing again.

If it feels too sharp, add a few drops of olive oil.

If it feels flat, add a few drops of vinegar.

Do not add more honey unless absolutely necessary.

The acidity is essential to the dish.

Professional Technique

Control heat and moisture deliberately. Prepare all components before the final cooking stage, season progressively instead of all at once, and judge doneness by texture and appearance as well as by time. Keep the principal ingredient clearly identifiable and finish the dish only when every component is ready to be served together.

Verdicchio dei Castelli di Jesi

Fresh acidity and savory structure keep the pairing balanced.

Vermentino di Gallura

Citrus, herbs, and salinity complement many Italian preparations.

Etna Bianco

Minerality and tension support complex flavors without heaviness.

Chianti Classico

Sangiovese acidity works well when the dish benefits from a red wine.

Chef Tips

Roast the Celeriac Aggressively Enough

Pale celeriac tastes flat.

You want real caramelization on the edges.

Keep the Purée Smooth

A coarse celeriac purée makes the plate feel rustic.

Passing it through a sieve gives a much more refined result.

Toast the Hazelnuts Fresh

Pre-toasted hazelnuts often lose aroma.

Toast them just before service whenever possible.

Keep the Dressing Acidic

The foie gras needs acidity.

Do not turn the Barolo vinegar dressing into a sweet vinaigrette.

Do Not Overuse Parmigiano

The cheese should reinforce the purée, not dominate it.

Sear the Foie Gras Last

Everything else should be ready before the foie gras goes into the pan.

Mistakes to Avoid

Boiling the Celeriac Purée

Excessive heat can make the butter separate and dull the texture.

Keep it warm, not boiling.

Using Raw Hazelnuts

Untoasted hazelnuts lack the aromatic depth needed for this dish.

Over-Sweetening the Dressing

The dish does not need jam-like acidity.

Keep the vinegar sharp.

Overcooking the Foie Gras

If the center becomes firm, much of the luxurious texture is lost.

Making the Purée Too Thick

It should support the foie gras, not resemble mashed potatoes.

Adding Too Many Herbs

Thyme should remain subtle.

Flavor and Texture Balance

This dish works through contrast rather than sweetness.

The foie gras is soft, rich, and buttery.

The celeriac is earthy and roasted.

The purée brings creaminess.

The hazelnuts add dry crunch and bitterness.

The Barolo vinegar brings acidity and tension.

The thyme adds a small herbal note.

The plate should feel savory from beginning to end.

The acidity should arrive after the fat.

The hazelnut should provide crunch after the soft foie gras.

The celeriac should connect everything together.

Serving and Presentation

Warm the plates.

Place a spoonful of celeriac purée slightly off-center.

Drag it gently with the back of the spoon to create a natural shape.

Arrange several roasted celeriac cubes nearby.

Place one foie gras escalop partly over the purée.

Spoon a very small amount of Barolo vinegar dressing around the plate.

Do not soak the foie gras.

Scatter toasted hazelnuts around the celeriac and foie gras.

Finish with a few fresh thyme leaves.

Add a small pinch of flaky sea salt directly onto the foie gras.

Serve immediately.

Chef Tips

This is one of those foie gras dishes where the supporting ingredients should remain deliberately dry and savory.

Do not add fruit.

Do not add a sweet reduction.

Do not add a heavy sauce.

Let the celeriac provide earthiness.

Let the hazelnuts provide crunch.

Let the Barolo vinegar cut through the fat.

And let the foie gras remain the richest thing on the plate.

That contrast is what makes the dish interesting.

Wine Pairing

A mature Roero Arneis can work beautifully here, especially one with enough structure and mineral character.

A Timorasso Derthona is another excellent choice because its acidity, texture, and slight oxidative complexity can stand up to foie gras without becoming sweet.

A refined Alta Langa Metodo Classico remains a strong option when you want greater palate-cleansing power.

A mature Gavi Riserva can also work well, particularly if it has enough bottle age to develop more savory complexity.

For a red option, choose a very elegant, mature Nebbiolo d’Alba with softened tannins rather than a young, powerful wine.

Nutrition per Serving

Calories: approximately 520 kcal

Protein: 0.99 oz

Carbohydrates: 1.69 oz

Fat: 0.85 oz

Saturated Fat: 0.28 oz

Fiber: 0.14 oz

Sugars: 0.21 oz

Sodium: 680 mg

Cholesterol: 95 mg

Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.

Storage and Reheating

Cool leftovers promptly, refrigerate in a covered container, and use within 2 days unless the preparation is seafood or contains a more perishable component. Reheat gently only as needed and avoid repeated temperature cycling.

Chef Gianluca