Celery polpet in tomato sauce – a detailed recipe cooking. 
Photo of the dish:Anna Williams Time: 1 hour. 20 minutes. Difficulty: medium Quantity: 16 PC. The recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 dining room spoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large bunch of celery
- 1/2 tbsp. olive oil
- 1/3 Art. and 2 tbsp. l chopped fresh parsley
- 3 tsp chopped garlic (approximately 3 cloves)
- Coarse salt and freshly ground pepper
- 2 large eggs, beat lightly
- 3/4 Art. breadcrumbs
- 1/2 tbsp. finely grated Parmesan cheese (approximately 60 gr.)
- 1 tbsp. l tomato paste
- A pinch of dried pepper flakes
Recipes with similar ingredients: celery, parsley, garlic, eggs, breadcrumbs, parmesan cheese, tomato paste, pepper red cereal
Recipe preparation:
- Bring salted water to a boil in a saucepan. Cut 5 cm celery stalks. pieces (leave the leaves). Add celery in boiling water and cook until soft, about 10 min Discard celery in a colander and rinse with cold water, then wipe dry with a kitchen towel. Chop celery in food processor. Transfer mashed potatoes to a kitchen towel or sieve and squeeze out excess water.
- Heat 1/4 tbsp in a pan olive oil. Add mashed potatoes celery, 1/3 tbsp. parsley, 2 tsp. chopped garlic and 1/2 tsp salt and pepper. Sauté the vegetable puree for 8 minutes. Transfer to a bowl and cool completely.
- After the mash has cooled, add the eggs, breading crackers and parmesan, mix. Roll from the resulting mixture 16 small balls and refrigerate for 20 – 30 min
- Heat the remaining 1/4 tbsp in the same pan. olive oil. Add vegetable balls to a hot pan and fry, turning, until golden color, 8 – 10 min. Lay on paper towel dish and drain excess oil. Pour out of the pan half the oil. Add tomato paste remaining 1 tsp. chopped garlic and pepper flakes; fry with medium temperature until the garlic starts to fry, about 1 min Add 2/3 Art. water and stirring to bring to boiling. Add celery polpette to the sauce. Sprinkle on top celery leaves remaining 2 tbsp. l parsley and a little put out.
