Celery Polpette Recipes

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POLPETTE



Polpette image

Provided by Food Network

Time 1h5m

Yield about 20 meatballs

Number Of Ingredients 12

2 1/2 pounds ground beef
2 1/2 pounds ground pork
2 cups grated Pecorino-Romano
1 cup breadcrumbs
1 cup milk
1 tablespoon chopped fresh parsley
1/2 tablespoon salt
1/2 tablespoon ground black pepper
2 eggs
Canola or vegetable oil, for frying
Marinara sauce, to taste
Parmigiano-Reggiano, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Mix together the beef, pork, cheese, breadcrumbs, milk, parsley, salt, pepper and eggs in a large bowl, then roll into small balls and place on a baking sheet. Bake for 40 minutes.
  • Heat oil in a deep-fryer to 350 degrees F. Fry meatballs for 1 minute. Top with your favorite marinara and freshly grated Parmigiano-Reggiano.

CELERY GRATIN



Celery Gratin image

Bring this vegetable-bin staple front and center in this creamy gratin -- you'll be surprised with the results.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h10m

Number Of Ingredients 6

1 pound celery (8 to 10 large stalks), peeled and thinly sliced crosswise (about 4 cups)
3/4 cup shredded Parmesan cheese
1/2 cup heavy cream
Coarse salt and ground pepper
2 slices white sandwich bread
1 tablespoon olive oil

Steps:

  • Preheat oven to 400 degrees. In a large bowl, mix celery, 1/2 cup Parmesan, cream, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Divide evenly among four 6-ounce ramekins, packing mixture in firmly. Place ramekins on baking sheet, and cover tightly with aluminum foil. Bake until celery is tender, 35 to 40 minutes.
  • Meanwhile, tear bread into large pieces, and pulse in food processor until coarse crumbs form. Add remaining 1/4 cup Parmesan, and drizzle with olive oil; pulse just until crumbs are coated with oil, 4 to 6 times.
  • Remove aluminum foil from ramekins. Dividing evenly, sprinkle breadcrumb mixture over celery. Return to oven and bake, uncovered, until golden, 8 to 10 minutes more. Let sit 5 minutes before serving.

CELERY POLPETTE



Celery Polpette image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h20m

Yield 16 polpette

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
1/3 cup plus 2 tablespoons chopped fresh parsley
3 teaspoons minced garlic (about 3 cloves)
Freshly ground pepper
2 large eggs, lightly beaten
3/4 cup breadcrumbs
1/2 cup finely grated parmesan cheese (about 2 ounces)
1 tablespoon tomato paste
Pinch of red pepper flakes
Kosher salt
1 large bunch celery

Steps:

  • 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.

CELERY ALMANDINE



Celery Almandine image

This is a wonderful recipe that my Aunt Stevie shared with me at my engagement party over 35 years ago! This is a super easy, rather elegant, slightly crunchy, kinda nutty side dish--and I really don't even care much for celery.

Provided by Nifty Deb

Categories     Side Dish     Vegetables

Time 25m

Yield 6

Number Of Ingredients 7

2 tablespoons butter
⅓ cup slivered almonds
4 cups sliced celery
1 tablespoon dried minced onion
1 cube chicken bouillon
½ teaspoon white sugar
⅛ teaspoon ground ginger

Steps:

  • Melt butter in a large skillet over medium heat; cook and stir almonds until golden, 2 to 3 minutes. Stir celery, onion, bouillon, sugar, and ginger into almonds. Continue to cook and stir until celery is tender, about 10 minutes.

Nutrition Facts : Calories 88.3 calories, Carbohydrate 4.6 g, Cholesterol 10.3 mg, Fat 7.1 g, Fiber 1.7 g, Protein 2 g, SaturatedFat 2.7 g, Sodium 284.1 mg, Sugar 2.1 g

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