Roast celeriac with Prosecco DOC and Grana Padano sauce, truffle and hazelnuts

Peel the celeriac with care using a serrated knife or a sharp potato peeler. Dress the peeled celeriac with a drizzle of oil, salt, pepper, the sage leaves and a knob of butter and wrap in a double layer of baking parchment and kitchen foil. Now bake at 160 for about 1.5/2 h, until soft and cooked through.

To prepare the sauce, pan fry the chopped shallots with a drizzle of oil, add a pinch of salt and a knob of butter and cook on medium heat for 10 minutes until caramelized. Now deglaze with the Prosecco DOC and let it reduce by 2 third. At this stage add the cream and let it reduce by half. When thickened, pass quickly through a fine sieve and add the grated Grana Padano away from the heat but while the sauce is still hot so that the remain heat will melt the cheese gently. Season to taste

Unwrap the cooked celeriac and cut into steak of about 1cm thick. Pan fry the steaks on high heat in a non-stick pan with a little oil for 1 minute on each side to give them a roasted aroma and golden colour.

Plate the steaks on flat dishes, top with a couple of spoons of sauce and add the chopped hazelnuts and freshly shaved truffle. Garnish with edible gold leaves and enjoy while hot with a cold glass of Prosecco DOC.

Recipe by Danilo Cortellini

Tips

Try to serve some extra sauce at the table and if you really want to impress add edible gold leaves/dust on top of the celeriac, it will dazzle your guests.