1) Cleanse celeriac, cut it into small pieces and boil it in salted water for about 8-10 minutes. Cut the meat in chunks, flour them And brown them over high heat in a pan with a drizzle of oil and butter until golden brown. Salt.
2) United the luganega in chunks and let it brown. Jumbled up with a wooden spoon, then wet with the broth and add the drained and dried celeriac. Adjust of salt and pepper.
3) Add the crumbled roquefort e make it melt, stirring with the spoon. Reheat 1 cm of oil in a saucepan e fry yourself sage leaves; remove them from the oil as soon as they are crunchy, dry them on kitchen paper and crumble them. Serve the stew sprinkled with sage.
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