Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Celery Polpette
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- Level: Intermediate
- Total: 1 hr 20 min
- Prep: 50 min
- Cook: 30 min
- Yield: 16 polpette
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 107
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 26 mg
- Sodium
- 114 mg
- Level: Intermediate
- Total: 1 hr 20 min
- Prep: 50 min
- Cook: 30 min
- Yield: 16 polpette
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 107
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 26 mg
- Sodium
- 114 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Cut the celery stalks into 2-inch pieces (reserve the leaves). Boil the celery until tender, about 10 minutes. Drain and rinse with cold water, then spin in a salad spinner and pat dry. Pulse the celery in a food processor until chopped. Squeeze handfuls of the puree in a kitchen towel to remove excess water.
- Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the celery puree, 1/3 cup parsley, 2 teaspoons minced garlic and 1/2 teaspoon each salt and pepper. Cook, stirring, until soft, about 8 minutes. Transfer to a bowl and let cool. Reserve the skillet.
- Mix the eggs, breadcrumbs and parmesan into the celery mixture. Roll into about 16 small balls; refrigerate until firm, 20 to 30 minutes.
- Heat the remaining 1/4 cup olive oil in the skillet over medium-high heat. Add the celery balls and cook, turning, until golden brown, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain. Pour off half of the oil from the skillet. 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. Add 2/3 cup water and whisk until emulsified, about 30 seconds. Return the celery balls to the sauce and heat through. Add the reserved celery leaves and the remaining 2 tablespoons parsley.
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