Peel the celeriac, wash it well and cut slices 1 cm thick. Dip them in flour and brown them in a pan with a drizzle of extra virgin olive oil, as they are browned place them on a plate and proceed with the next ones. Put all the escalopes back in the pan, deglaze with white wine and let it evaporate, add the arrabbiata sauce, add two cups of water, top with dried oregano and cover with a lid. Let cook about 15 to 20 minutes until the escalopes are soft, test with a fork, and the sauce is thick. Serve with a drizzle of raw oil.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”