Celery heart gratin

Celery heart gratin

Cuori di sedano gratinati

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 small, white, tender heads of celery
or 2 medium-sized ones
salt
pepper
60g butter, melted, plus extra for greasing
40g fresh country bread, made into crumbs, preferably pugliese
1/2 garlic clove, extremely finely chopped
1 teaspoon parsley, very finely chopped
30g parmesan, grated
1/2 teaspoon nutmeg, freshly grated

Method

  1. Preheat the oven to 200ºC.
  2. Cut the tops off the celery so that you have hearts of 15cm long. Cut these in half and boil them in salted water for 8 minutes. Drain and arrange them next to one another on a buttered baking tray.
  3. Put the breadcrumbs into a blender along with the garlic, and blend to make garlic-scented breadcrumbs. Mix with the parsley. Sprinkle the melted butter equally over the celery, then the Parmesan, nutmeg, salt and pepper, and finally the breadcrumbs. Put in the preheated oven and bake for 10–12 minutes, or until a nice crust is formed.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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