Celery Baked With Tomato And Parmigiano Reggiano Recipes

BRAISED CELERY WITH PARMESAN

Steps:

• Peel the tough, fibrous layers from the outer celery ribs. Split the ribs lengthwise and cut into 2 to 3-inch long pieces. Chop 2 tablespoons of the celery leaves, save the rest for other uses¿they are great in salads.
• Put the celery, broth, olive oil, garlic, celery seeds, and thyme in a medium skillet. Season with salt and pepper. Bring the liquid to a boil over high heat, and then adjust the heat to maintain a gentle simmer. Place a circle of parchment paper directly on the vegetables or set a lid slightly ajar on the skillet. Cook until the celery is tender but not mushy, about 15 minutes. Transfer the vegetables to a serving dish, and reduce the cooking liquid to a saucy glaze. Remove the thyme sprig, and pour the cooking liquid over the celery, sprinkle with the cheese, and serve.

BROILED CELERY AND CHERRY TOMATOES WITH SHAVED PARMESAN

Steps:

• Position a rack in the upper third of the oven and preheat the broiler.
• Toss the tomatoes, oil, thyme and celery in a large bowl. Season with salt and a few grinds of pepper. Transfer to a baking dish and broil until browned on the edges, 15 to 18 minutes. Toss with the walnuts and lemon zest. Serve topped with the shaved Parmesan.

CELERY PARMESAN

Steps:

• Prehaet oven to 325 degrees. Lightly spray a 2-qt casserole dish with nonstick cooking spray.
• Cook celery, onion and garlic in small amount of boiling salted water until tender (about 20 minutes). Drain.
• Pour into prepared casserole dish. Top with tomatoes and bacon, then sprinkle with parmesan cheese.
• Bake at 325 degrees for 30 minutes.
• Serve.

CELERY BAKED WITH TOMATO AND PARMIGIANO-REGGIANO

Steps:

• Trim the leaves and ends from the celery stalks and remove the strings, either by running a vegetable peeler over the surface of the stalk or by using a paring knife as follows: Hold the stalk in your hands and cut from the inside of the stalk to the outside without cutting all the way through. Just before finishing the cut, pull the knife toward you, and the strings should peel off down the length of the stalk. Cut the trimmed stalks in half crosswise and set them aside.
• Preheat the oven to 400° F. Heat the olive oil in a small saucepan over medium heat. Whack the garlic cloves with the side of a knife and toss them into the pan. Cook, shaking the pan, until golden, about 2 minutes. Pour in the crushed tomatoes and their liquid and the water, and season lightly with salt and crushed red pepper. Bring to a boil, lower the heat so the sauce is simmering, and cook until the sauce is lightly thickened, about 10 minutes. Taste, and season with additional salt and red pepper if necessary.
• Spoon half the sauce over the bottom of an 11-inch oval baking dish (or equivalent-size dish into which the celery pieces fit in a single layer). Lay the celery pieces, hollow side up and side by side, into the dish. Spoon the remaining sauce evenly over them and cover the dish with aluminum foil. Bake until the celery is tender but firm, 30 to 35 minutes.
• Remove the aluminum foil, sprinkle the grated cheese in an even layer over the celery, and bake uncovered until the cheese is golden brown and the celery is tender, about 10 minutes. Let rest for 5 minutes and serve.