Celery Polpette

Ingredients

• 0.8 cup breadcrumbs 
• 1 large bunch celery 
• 2 large eggs lightly beaten
• 0.3 cup parsley fresh chopped
• 3 cloves garlic minced
• 16 servings kosher salt 
• 0.5 cup olive oil extra-virgin
• 2 ounces parmesan cheese finely grated
• 16 servings pepper freshly ground
• 1 pinch pepper flakes red
• 1 tablespoon tomato paste 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• whisk
• pot
• kitchen towels
• salad spinner

Directions

1. Bring a large pot of salted water to a boil.
2. Cut the celery stalks into 2-inch pieces (reserve the leaves). Boil the celery until tender, about 10 minutes.
3. 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.
4. Heat 1/4 cup olive oil in a large skillet over medium-high heat.
5. 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.
6. Transfer to a bowl and let cool. Reserve the skillet.
7. Mix the eggs, breadcrumbs and parmesan into the celery mixture.
8. Roll into about 16 small balls; refrigerate until firm, 20 to 30 minutes.
9. Heat the remaining 1/4 cup olive oil in the skillet over medium-high heat.
10. Add the celery balls and cook, turning, until golden brown, 8 to 10 minutes.
11. Transfer to a paper towel-lined plate to drain.
12. Pour off half of the oil from the skillet.
13. 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.
14. Add 2/3 cup water and whisk until emulsified, about 30 seconds. Return the celery balls to the sauce and heat through.
15. Add the reserved celery leaves and the remaining 2 tablespoons parsley.
16. Photograph by Anna Williams