Celery Baked With Tomato And Parmigiano Reggiano Recipes

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.

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.

PAN-COOKED CELERY WITH TOMATOES AND PARSLEY

Steps:

• Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.
• Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.

CELERY WITH TOMATOES, OLIVES AND CAPERS

Steps:

• In a large skillet, heat the oil on medium heat until shimmery.
• Add the onion, stir well to coat with oil, let cook while preparing the celery.
• Trim the celery ends, cut ribs in thirds lengthwise, then into two-inch lengths.
• Add the celery, stir well, then let cook undisturbed for 4 minutes. Stir, then pour in tomatoes, turn down the heat to medium low, cover and let cook until celery is tender, about 20 minutes.
• Uncover and stir in capers and olives and cook til warmed through and tomato juice cooks almost all the way down. Stir in basil.
• Season to taste.
• Serve immediately. Enjoy!

SHELLS WITH CHERRY TOMATOES, BASIL AND PARMIGIANO-REGGIANO CHEESE

Steps:

• Bring a large pot of water to a boil.
• In a large skillet, Cook onion in olive oil for 3-4 minutes or until translucent. Add cherry tomatoes and saute for 3 to 4 minutes until blistered. Season with salt and pepper.
• Cook pasta 1 minute less than required cooking time, drain and toss with sauce and 1/2 cup pasta cooking liquid. Remove from heat and add basil and Parmigiano-Reggiano cheese. Stir to combine and serve.