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Ingredients
2 large bunches celery
3 tablespoons finely chopped yellow onion
3 tablespoons butter
¼ cup chopped pancetta
Salt
Freshly ground black pepper, about 6 twists of the mill
1 cup canned beef broth mixed with 1 cup water
1 cup freshly grated Parmesan cheese
Nutritional analysis per serving (6 servings)
4 grams carbs; 35 milligrams cholesterol; 182 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 1 gram fiber; 531 milligrams sodium; 11 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the tops of the celery and separate the stalks. Lightly peel the stalks to remove the strings. Cut the stalks into lengths of about 3 inches. Drop into 2 to 3 quarts of rapidly boiling water and, 2 minutes after the water returns to a boil, drain and set aside.
- Step 2
Preheat the oven to 400 degrees. Put the onion in a saucepan with the butter and sauté over medium heat until translucent but not browned. Add the pancetta, stir and sauté for about 1 minute. Add the celery, a light sprinkling of salt and pepper and sauté for 5 minutes, turning the celery from time to time.
- Step 3
Add the broth, cover the pan and cook at a gentle simmer until the celery is tender at the pricking of a fork.
- Step 4
Arrange the cooked celery in a baking dish with the inner sides of the stalks facing up. Spoon the sautéed onion and pancetta over the celery, then add the grated cheese. Place the dish on the uppermost rack of the oven and bake for 6 to 8 minutes, or until the cheese has formed a slight crust. Allow to settle for a few minutes, then serve.
Private Notes