Caponata di sedano – celery caponata

Caponata di sedano

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.

 

 

Sedano al pomodoro – celery braised with tomatoes

braised celery

 

 

 

 

 

 

 

 

 

 

 

Until few yrs ago, I never though much of celery. Of course, it is one of the key ingredients of the classic battuto (generally equal quantities of chopped onions, chopped carrots, chopped celery), the basic of so much Italian cooking (fried in some fat, it becomes soffritto) and it is often served raw in pinzimonio, that is to say with other raw vegetables, to be dipped in the  best olive oil. Apart from this,  edano (celery) was a stranger to me. Moreover, I had always associated celery with the cold months only. Continue reading