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.

Update December 2024:
For a large bunch (Italian supermarket size, with leaves) I made x 2 caponata sauce and the result was very good, more like a chutney (pls read below); the sauce was well reduced before adding the celery;

Spices: I (erotically) used the spices for Neapolitan rococo biscuits, and the result was very good;

On (over) cooking the celery: I did overcooked the celery; the following day, when the caponata was good, I decided to chop it up coarse lay – this was smart and transformed the dish in a sort of chutney; I WONDER IF/NEXT TIME: maybe it is better to simply blanch the sliced celery in boiling water and refresh it, then add it to the simmering sauce for few minutes only …??

On cutting the celery: perhaps, slicing the celery not too thickly is actually better