Celery Polpette

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Cut the celery stalks into 2-inch pieces (reserve the leaves).

3. 3

   Boil the celery until tender, about 10 minutes.

4. 4

   Drain and rinse with cold water, then spin in a salad spinner and pat dry.

5. 5

   Pulse the celery in a food processor until chopped.

6. 6

   Squeeze handfuls of the puree in a kitchen towel to remove excess water.

7. 7

   Heat 1/4 cup olive oil in a large skillet over medium-high heat.

8. 8

   Add the celery puree, 1/3 cup parsley, 2 teaspoons minced garlic and 1/2 teaspoon each salt and pepper.

9. 9

   Cook, stirring, until soft, about 8 minutes.

10. 10

    Transfer to a bowl and let cool.

11. 11

    Reserve the skillet.

12. 12

    Mix the eggs, breadcrumbs and parmesan into the celery mixture.

13. 13

    Roll into about 16 small balls; refrigerate until firm, 20 to 30 minutes.

14. 14

    Heat the remaining 1/4 cup olive oil in the skillet over medium-high heat.

15. 15

    Add the celery balls and cook, turning, until golden brown, 8 to 10 minutes.

16. 16

    Transfer to a paper towel-lined plate to drain.

17. 17

    Pour off half of the oil from the skillet.

18. 18

    Add the tomato paste, the remaining 1 teaspoon minced garlic and the red pepper flakes; cook over medium heat until the garlic starts to brown, about 1 minute.

19. 19

    Add 2/3 cup water and whisk until emulsified, about 30 seconds.

20. 20

    Return the celery balls to the sauce and heat through.

21. 21

    Add the reserved celery leaves and the remaining 2 tablespoons parsley.

22. 22

    Photograph by Anna Williams

* Per serving · 4 servings · Values may vary.