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Celery alla parmigiana
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Total Time:
1 hour 20 minutes
1 hour 20 minutes
A modern twist on classic eggplant parmigiana, perfect as a flavorful side dish.
Ingredients:
- 4 celery hearts
- 1 small onion
- 2 cloves of garlic
- a few sprigs of fresh thyme
- 3 rashers of higher-welfare smoked pancetta or streaky bacon
- extra virgin olive oil
- ½ teaspoon fennel seeds
- 1 x 400 g tin of chopped tomatoes
- 75 g Parmesan cheese
Instructions:
- Preheat the oven to 180ºC/gas 4. Trim the celery hearts and cut them into pieces. Slice the onion, chop the garlic, thyme, and pancetta. Cook onion and pancetta until onion is soft. Add celery and cook until soft. In another pan, cook garlic and fennel seeds, then add tomatoes, water, salt, and pepper. Simmer for 30 minutes until thickened. Brown the ingredients. Oil a baking dish, layer celery, tomato sauce, thyme, and Parmesan. Repeat layering and finish with tomato sauce, cheese, salt, and pepper. Bake for 20 minutes until crispy on top.
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