Peel the celeriac, weigh the necessary quantity and cut it into small cubes. Put in a pan, cover with water and salt.
Cook for about 30 minutes or until the celeriac is cooked, the mixture should be rather dry.
Vegetable with a hand-held blender to form a thick cream.
Meanwhile in a pan brown the scorpion fillets without oil on both sides. Remove the fish and keep aside.
In the same pan put the still frozen friarielli with the frozen garlic and a tablespoon of oil, add salt and cook for a couple of minutes. Extend with a cup of water and cover with a lid, cook for about 10/15 minutes turning the small logs from time to time.
Pour the celeriac cream into the dishes, cover with the friarielli and add the scorpion fillets, seasoned with pink pepper and lemon zest.

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