Celeri rave in bread crust by Laurent Mariotte

Ingredients

For 8 servings

• •1 kg 1 kg of bread dough
• •1 1 average celery rave
• •2 2 branches of rosemary
• •2 c. à soupe 2 tablespoons of large grey salt
• •1 1 eggs
• •300 300 ant of ambert
• •1 verre 1 glasses of white wine

Method

1. 1.Preheat the oven to 200°C.
2. 2.Rub the celery with the brush, dry it and cut the base to make it stable. Lower the bread dough to 1.5 cm thick; humect a little water, sprinkle rosemary and place celery in the centre, head down. Fold the dough around the celery to wrap it. Weld the dough thoroughly in order to obtain an airtight result. Turn the celery, place it on an oven plate and brush it with the beaten egg. Sprinkle with large salt and remaining rosemary.
3. 3.Bake for 1 hour and then lower to 170°C for an additional 30 minutes.
4. 4.Heat the white wine in a saucepan and add the cheese cut into cubes. Mix with the whip.
5. 5.Serve celery whole crust on a dish and sauce in a bowl.