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Celery Parmigiana Recipe

Prep Time: 15 mins  
Cook Time: 50 mins 

1 Large Bunch Of Celery (Or Two Medium)
3 Tablespoons Olive Oil 1 Small Onion, Peeled & Chopped
3 Cloves Garlic, Peeled & Minced 2 (14 Ounce)
1/4 Cup Chopped Fresh Basil 
Cans Chopped Tomatoes (You May Have Some Sauce Leftover)
1/4 Cup Chopped Fresh Parsley Salt & Pepper Dried Red Pepper Flakes (Optional)
1 Teaspoon Dried Oregano 
1 1/3 Cups Grated Pecorino or Parmesan Cheese

How to make Celery Parmigiana 
Trim the celery, cutting away the stem end, and any brown spots and trimming and reserving the leaves.

Cut the celery stalks in half crossways, and bring a large pot of water to boil.

Cook the celery until it is fork tender (timing will depend on type and freshness of celery)

Drain, and set aside.

In a heavy saucepan, heat the olive oil and then add the onions and cook over medium heat until translucent, about 6 minutes.

Add the garlic and cook another minute or two until fragrant.

Add the tomatoes, oregano, basil, parsley, red pepper flakes, salt and pepper, and cook for 15 to 20 minutes until thickened.

Preheat oven to 375 degrees F. In an 8 X 8 inch casserole or baking pan, first lace a scoop of the sauce to coat the bottom.

Lay one layer of celery over the sauce laying side by side, cutting to fit as needed. Cover this layer of celery with sauce and half the grated cheese, then place some of the reserved celery leaves on top.

Place a second layer of celery on top of the sauce and cheese, once again cutting as needed to fit.

Cover this second layer with more leaves, then sauce, and finally, sprinkle the top with the remaining cheese. Bake for 30 minutes until bubbly and lightly browned.

Let the casserole rest 10 minutes, then cut into slices and serve.


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