CELERY POLPETTE
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 16 polpette
Number Of Ingredients 11
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.
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Brian Nowak
[email protected]Overall, I thought this was a good recipe. The polpette were tasty and easy to make. I would definitely make them again.
Sanya Joseph
[email protected]The polpette were a bit too oily for my liking. I think I'll try baking them instead of frying them next time.
Md Yeasin
[email protected]These polpette were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Marta Cano
[email protected]I'm glad I found this recipe. It's a great way to use up leftover celery and make a delicious meal.
Surjo Roy
[email protected]I made these polpette for my kids and they loved them. They're a great way to get them to eat their vegetables.
Takudzwa Elton
[email protected]These polpette were a great appetizer for a party. They were easy to make ahead of time and everyone loved them.
Isaiah
[email protected]I served these polpette with a simple tomato sauce. They were a perfect comfort food meal.
Michelle Hancock
[email protected]I added some chopped walnuts to the polpette for extra crunch. They were a great addition.
Learn. Com
[email protected]I made these polpette with some fresh celery from my garden. They were so flavorful and delicious.
Ariana Davis
[email protected]These polpette were a great way to use up some leftover celery. They were easy to make and very tasty.
Shaniyah Stevenson
[email protected]I'm not a big fan of celery, but I really enjoyed these polpette. The celery flavor is subtle and well-balanced by the other ingredients.
Tandin Gyam
[email protected]This dish was a hit at my dinner party. Everyone loved the unique flavor combination of the celery and the cheese.
Alaa Sadig
[email protected]Absolutely delicious! The celery flavor really shines through, and the texture is perfect. I will definitely be making this again.