Celery Polpette
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
50
Spice
65
Sweetness
51
Sourness
46
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil2 large
Egg (lightly beaten)3 cup
Breadcrumbs1 tbsp
Tomato Paste1 large
Celery (bunch)Directions:
1
Bring a large pot of salted water to a boil
2
Cut the celery stalks into 2-inch pieces (reserve the leaves)
3
Boil the celery until tender, about 10 minutes
4
Drain and rinse with cold water, then spin in a salad spinner and pat dry
5
Pulse the celery in a food processor until chopped
6
Squeeze handfuls of the puree in a kitchen towel to remove excess water
7
Heat 1/4 cup olive oil in a large skillet over medium-high heat
8
Add the celery puree, 1/3 cup parsley, 2 teaspoons minced garlic and 1/2 teaspoon each salt and pepper
9
Cook, stirring, until soft, about 8 minutes
10
Transfer to a bowl and let cool
11
Reserve the skillet
12
Mix the eggs, breadcrumbs and parmesan into the celery mixture
13
Roll into about 16 small balls; refrigerate until firm, 20 to 30 minutes
14
Heat the remaining 1/4 cup olive oil in the skillet over medium-high heat
15
Add the celery balls and cook, turning, until golden brown, 8 to 10 minutes
16
Transfer to a paper towel-lined plate to drain
17
Pour off half of the oil from the skillet
18
Add the tomato paste, the remaining 1 teaspoon minced garlic and the red pepper flakes; cook over medium heat until the garlic starts to brown, about 1 minute
19
Add 2/3 cup water and whisk until emulsified, about 30 seconds
20
Return the celery balls to the sauce and heat through
21
Add the reserved celery leaves and the remaining 2 tablespoons parsley
22
Photograph by Anna Williams