SERVES 4
A recipe by Thomasina Myers
INGREDIENTS
Olive oil
1 large onion peeled and finely sliced
4 garlic cloves peeled. 3 finely sliced; 1 crushed
1-2 red chillies finely chopped, to taste.
1 400g tin plum tomatoes, drained and rinsed.
2 large red peppers from a jar, roughly chopped.
50g dried breadcrumbs
40g hazelnuts, preferably toasted, plus extra to finish.
2 tsp sweet smoked paprika.
2 ½ tbsp. sherry vinegar
I head celeriac peeled (to get 1kg “pasta”)
Pecorino, sheep or goats cheese to serve (optional)
METHOD
Put a casserole on medium heat and add two tablespoons oil, the onion, sliced garlic, half the chilli and several pinches of salt. Cook gently for 10-15 minutes, until soft and sweet, then add the tomatoes, squishing them with your hands or a wooden spoon. Taste for seasoning, add the red peppers and the rest of the chilli, if you like more heat and simmer gently for 15 minutes.
In a small frying pan, fry the breadcrumbs and crushed garlic in a tablespoon of oil until golden, then season. Put the nuts in a blender and blitz finely, then add the sauce, paprika, vinegar and three tablespoons of olive oil. Blitz smooth and adjust the seasoning to taste. If it is very thick, thin with splash of water. Transfer to a saucepan and put on to a very low heat.
Cut the celeriac in half and using a mandolin or sharp knife, slice as finely as possible. Bring a large pan of salted water to the boil and simmer the celeriac for a few minutes, (depending on thickness) until just tender, then drain. Spread a little of the warmed sauce onto each plate, top with celeriac, more sauce and a sprinkling of nuts and crisp breadcrumbs. Serve with a wedge of pecorino, sheep or goats cheese and fresh bread.