About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Fried Cauliflower with Parmigiano Cheese Batter | Main | Celery and Potatoes Braised in Olive Oil and Lemon Juice »

Braised and Gratineed Celery stalks with Parmesan Cheese


Wow. They way Jerry and I split up our recipes, I haven't posted since Christmas! It seems like a LONG time!

When I first read this recipe, I thought, "CELERY? REALLY?" It's not that I have anything against celery. In fact I use it all the time in soups, stews, along with onion and carrots in sauces, and of course raw in salads. I just never thought about serving celery as its own vegetable side dish for dinner. Oh, what a wonderful surprise!


Celery stalks are cleaned and blanched. Then they are tossed in a sauce of butter, garlic and pancetta or prosciutto and cooked. Broth is added, and celery is cooked until tender and liquid is boiled away. The celery is moved to a baking dish and topped with the onion-prosciutto mixture.


Then the celery is topped parmesan cheese and baked until the cheese melts into a delicious crust. It is WONDERFUL, and I will definitely make it again. Brad LOVED it!

Celery! Who knew? Obviously Marcella did!


Comments (4)

YUM - this looks wonderful . . . mind you, how could it not be great with those ingredients?

Ed Hoos:

That looks so good and it's another one of those recipes I haven't made although I've had the book plus the two that preceded it for quite some time. I know what I'll be making this next week!

I have never tried this, although with your enthusiastic report Palma, I will now!

We just got back from 3 weeks in Venice and Bologna and we continually commented on how flavorful the celery was there. Maybe I can find a farmer at our local farmer's market who produces a more flavorful celery!

Marcella Hazan:

When I am gone, one of my publishers should collect all the vegetable recipes in my books and gather them under one set of covers. Ditto for the seafood. No other cuisine, certainly not the French, and not even the Chinese can match the Italian for the flavor and diversity and simplicity of preparation of its veggies.

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