BRAISED AND GRATINéED CELERY STALKS WITH PARMESAN
This may seem like a long sequence of cooking (blanching, sauteeing, braising, and finally gratinéed), but this is a very easy dish to prepare.
Provided by Lori Loucas @jostlori
Categories Vegetables
Number Of Ingredients 7
Steps:
- Cut off the leafy tops and detach all the stalks from their base. Save the hearts for a salad or for dipping. Use a peeler to pare away most of the strings, and cut the stalks into 3 inch pieces.
- Bring 2-3 quarts of water to a boil, add the celery. Exactly one minute after the water RETURNS to a boil, drain them and set aside.
- Preheat oven to 400F.
- Put the onion and butter in a saucepan over medium heat. Cook and stir until onion becomes translucent, then add the chopped pancetta or prosciutto. Stir to coat well and cook for 1 minute. Add the celery, salt and pepper, and toss the celery to coat it well. Cook for 5 more minutes, stirring occasionally.
- Add the broth, adjust heat so that the dish cooks at a very gently simmer. Cover. Cook until the celery feels tender when poked. When it feels tender but slightly firm, uncover the pan, turn up the heat, and boil away all the liquid.
- Transfer ONLY the celery to a greased baking dish. Arrange the celery so that the curved, concave side is facing UP, like little boats. Spoon the onion and pancetta mixture evenly over the celery. Evenly spread the parmesan over the celery.
- Place the dish on the top rack of the oven for just a few minutes until the cheese melts and forms a light crust. Remove from oven and allow to rest for a few minutes before serving.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
