INGREDIENTS
a celeriac, an onion, salt, two cloves of garlic, sage leaves, extra virgin olive oil, a handful of chopped hazelnuts. This is a ragù to season pasta, gnocchi, rice and other cereals.
PROCEDURE
Wash and brush the celeriac, peel it and, with patience, cut it into small cubes, slice the onion thinly and place everything, in a pan, to cook adding a glass of water for about 20 minutes. In a pan, put the oil, crushed garlic and sage leaves, chopped hazelnuts, over very low heat, do not fry the oil. Add the celeriac and leave it on the fire for a few minutes (if the sauce is too dry add some water), season with salt. Use this sauce to season dishes with the addition of Parmesan cheese or spices as desired.