Casarecce with Celery Root Cream, Norcia Sausage and Moliterno with Truffle

Method

1. Add salt to the pasta water and cook the casarecce.
2. Cut the celery root into small pieces (the smaller, the faster it cooks).
3. Sauté the celery root in a pan, add salt, cover with water, and cook until soft. Blend into a light, liquid cream. You can adjust the consistency with pasta cooking water later.
4. Remove the casing from the Norcia sausage (it is very lean).
5. Since the sausage is lean, add a little oil to the pan and brown the sausage pieces.
6. Deglaze with a splash of dry white wine, then lower the heat and add the celery root cream.
7. Add a little pasta cooking water and turn off the heat. Wait for the pasta to finish cooking.
8. Prepare the Moliterno cheese with black truffle: remove the outer rind and grate or chop finely.
9. When the pasta is ready, add it to the sauce. Add a little pasta water and pepper. Lower the temperature, then add the Moliterno cheese and mix until creamy.
10. Serve immediately.