Celery as Garnish for Boiled Meat
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- celery
- butter
- balsamella (bechamel)
- Parmesan
Instructions
- Cut white celery ribs into ~2 cm pieces and boil 5 minutes in salted water.
- Sizzle in butter.
- Bind with firm balsamella (no. 137) and flavor with Parmesan.