Celery is one of the main ingredients in the classic summer aubergine caponata. Few days ago, I thought of making it the protagonist, foregoing the aubergines (not in season now, of course) and the result was excellent
Please read my post on caponata first. This is just a note to myself, not to forget this dish
First I made the sauce from my caponata recipe.
Meanwhile I stringed a large bunch of celery (whichI had placed in cold water for few hrs). I then cut it up in thickish slices.
When the sauce had simmered for about twenty minutes, I added the celery and let it cook, uncovered, stirring occasionally.
The caponata di sedano was rested for 24 hrs and eaten the following days. Delicious.
Italian home cooking 
Sounds lovely Stefano! I love recipes that take vegetables like celery that we usually think of in “supporting roles” and make them the star. Will definitely give this one a try!
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ciao Frank, come state voi? total lockdown? grazie. it is a lovely thing to have in the fridge. it is also good with sausages, pecorino or feta, meatballs.. ecc…
stef
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It looked great when I saw it on Instagram, and I look forward to trying it. Glad you linked to your caponata recipe. Thanks!
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hope u guys are ok. lovely dish
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