Trevi Black Celery is a particular variety of celery, which has been protected by Slow Food association since 2008.
It is now cultivated only near Clitunno, a water spring praised already by the ancient Romans for its purity, giving even more value to the area. This very peculiar celery is only available one month per year, specifically from mid-October to mid-November. Besides being essential for mirepoix or oil dip, celery can be the key player in several recipes. The following one is for preparing the stuffed Trevi black celery, a nourishing and uncommon meal made with minced meat and sausage and enriched by a crust made of tomatoes and Parmigiano Reggiano cheese.
Ingredients of the stuffed black celery recipe:
- 1 Trevi black celery
- 100 g pork sausage
- 100 g ground beef
- 1 pinch of salt
- 1 pinch of black pepper
- 1 tbs of Extra virgin olive oil (EVO)
- 1 cup of tomato puree
- 2 tbs of Parmigiano Reggiano cheese
- 1 cup of flour
Clean the celery and trim the external stalks, which are more sinewy and hard. Then cut the leaves starting from the “junction” of the stems, being very careful not to break the celery: it needs to be intact in order to be stuffed!
Boil the remaining celery in salted water, until it is cooked but still crunchy. The take it out of the water and let it cool upside down, so that it can drain properly.
Once the celery is cold, it is time to stuff it. I personally chose to use ground beef and knife-cut sausage, but you can fill it with whatever you prefer.
Using your hands, open slightly the celery and start to fill it from the bottom up, being careful to keep it close with your hands while it is getting stuffed: like this the stuffing will adhere completely to the celery and the surplus can easily be removed.
The stuffed celery can now be covered with flour and deep fried.
After that, cover the celery with the tomato puree and Parmigiano Reggiano and then put it in the oven (ventilated oven 180° C) until you see a nice crust on it.