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1
Bring a large pot of salted water to a boil.
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2
Cut the celery stalks into 2-inch pieces (reserve the leaves).
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3
Boil the celery until tender, about 10 minutes.
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4
Drain and rinse with cold water, then spin in a salad spinner and pat dry.
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5
Pulse the celery in a food processor until chopped.
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6
Squeeze handfuls of the puree in a kitchen towel to remove excess water.
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7
Heat 1/4 cup olive oil in a large skillet over medium-high heat.
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8
Add the celery puree, 1/3 cup parsley, 2 teaspoons minced garlic and 1/2 teaspoon each salt and pepper.
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9
Cook, stirring, until soft, about 8 minutes.
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10
Transfer to a bowl and let cool.
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11
Reserve the skillet.
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12
Mix the eggs, breadcrumbs and parmesan into the celery mixture.
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13
Roll into about 16 small balls; refrigerate until firm, 20 to 30 minutes.
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14
Heat the remaining 1/4 cup olive oil in the skillet over medium-high heat.
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15
Add the celery balls and cook, turning, until golden brown, 8 to 10 minutes.
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16
Transfer to a paper towel-lined plate to drain.
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17
Pour off half of the oil from the skillet.
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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.
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19
Add 2/3 cup water and whisk until emulsified, about 30 seconds.
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20
Return the celery balls to the sauce and heat through.
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21
Add the reserved celery leaves and the remaining 2 tablespoons parsley.
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22
Photograph by Anna Williams
