John Myers
Ingredients for 4 servings:
- 1 kg celery
- 50 g butter
- 1 tbsp shallot(s), chopped
- ½ liter meat broth
- salt and pepper
- 50 g Parma ham or similar, diced
- 60 g cheese (hard cheese e.g. Pecorino), grated
- 80 g Parmesan, grated
- ¼ liter cream
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Wash the celery. Remove the leaves and chop finely, then set aside. Cut the stalks into pieces. Heat the butter in a saucepan, sweat the shallots until lightly browned, add the celery stalks and fry briefly. Pour in the stock, season, and simmer over medium heat for about 20 minutes, until the stock is almost gone. You should have about 1/8 liter left over. Strain the vegetables through a sieve, reserving the stock. Place the celery in a baking dish, sprinkle with diced ham, mix the cream with the remaining stock and cheese, and pour over the vegetables. Bake in a hot oven at 190°C (fan oven) until golden brown, sprinkle with the finely chopped celery leaves and serve.
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