Celery Polpette in Tomato Sauce
Votes: 1
Time: 1 hour 20 min.
Complexity: average
Quantity: 16 pcs.
Complexity: average
Quantity: 16 pcs.
Celery polpette in tomato sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large bunch of celery
- 1/2 cup olive oil
- 1/3 cup and 2 tablespoons chopped fresh parsley
- 3 tsp minced garlic (about 3 cloves)
- Coarse salt and freshly ground pepper
- 2 large eggs, lightly beaten
- 3/4 cup breadcrumbs
- 1/2 cup finely grated Parmesan cheese (about 60 g)
- 1 tbsp tomato paste
- A pinch of dried pepper flakes
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Cooking the dish according to the recipe:
- Bring a saucepan of salted water to a boil. Cut the celery stalks into 5 cm (2 in) pieces (set the leaves aside). Add the celery to the boiling water and cook until softened, about 10 minutes. Drain the celery in a colander and rinse with cold water, then pat dry with a kitchen towel. Puree the celery in a food processor. Transfer the puree to a kitchen towel or sieve and squeeze out excess water.
- Heat 1/4 cup olive oil in a frying pan. Add celery puree, 1/3 cup parsley, 2 teaspoons minced garlic, and 1/2 teaspoon each salt and pepper. Sauté the vegetable puree for 8 minutes. Transfer to a bowl and cool completely.
- Once the puree has cooled, add the eggs, breadcrumbs, and Parmesan cheese and mix well. Roll the mixture into 16 small balls and chill in the refrigerator for 20-30 minutes.
- Heat the remaining 1/4 cup olive oil in the same skillet. Add the vegetable balls to the hot skillet and cook, turning, until golden brown, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain. Discard half the oil from the skillet.
Add the tomato paste, the remaining 1 teaspoon of minced garlic, and the pepper flakes; cook over medium heat until the garlic begins to brown, about 1 minute. Add 2/3 cup water and bring to a boil, stirring occasionally. Stir the celery polpette into the sauce. Sprinkle with the celery leaves, the remaining 2 tablespoons of parsley, and simmer briefly.
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