Triangoli: Part 2 ⠀ Our cooked celery root triangoli meets confit red onion, vegetable stock, butter, and lemon juice to form a bright glaze before being finished with Santa Chiara olive oil. A tableside grating of 24-month Parmigiano Reggiano completes the dish. ⠀ If you missed it, check out our previous reel to see the behind the scenes of the forming of the triangoli!