To be honest, I should have written celery patties and large infiltrated patty given the chunky size of the vegetable patty you see in the photo!
The celery patties speak of Tuscany and specifically Valdarno, and in summary are Arezzan patties with celery sometimes even immersed in a creamy tomato sauce and prepared for the Feast of Forgiveness.
I got the recipe from “La cucina dei mercati in Toscana” by Giulia Scarpaleggia Guido Tommasi Editore and it does not include the addition of grated cheese, which I found while rummaging as always on the web, but only the vegetable which is floured, dipped in egg, and fried.
Honestly, I don’t know what the original recipe is. I just like to browse here and there, try and taste, and so I’ll let you decide which preparation to cook in your homes, but… it’s clear that by adding some grated cheese, the celery patty is much tastier, even if more caloric!
The Tuscan patties you see in the photo are the result of one single large celery, so if you need to prepare them for 4 people, use 3 bunches of celery; otherwise, you won’t have much to eat!
Often these soft celery patties are used to soak up the cooking juices of a chicken or rabbit stew. They are small patties reheated in a pan, and I must say that the idea is both tasty and clever!
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and you can read a sweet and a savory recipe every day!
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I leave you with other Tuscan recipes, a diet salt with celery, and a meatloaf cooked inside a celery for a different little recipe…
(TOO MUCH CELERY, YOU SAY???????)
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2 with little appetite
- Cooking methods: Frying
- Cuisine: Italian Regional
- Region: Tuscany
- Seasonality: All seasons
Ingredients for TUSCAN CELERY PATTIES RECIPE
- 1 bunch white celery
- to taste flour
- to taste eggs
- to taste salt
- to taste salt
Tools for TUSCAN CELERY PATTIES RECIPE
- Casseroles
- Colanders
- Plates
- Woks
FOR THE PREPARATION OF THE TUSCAN CELERY PATTIES RECIPE
I start the recipe by cleaning each celery stalk by removing the strings and the end part of the stalk.
I cut each celery into pieces about 4 inches long, but this is not significant.
In a large pot with salted boiling water, I boil the white celery stalks cut into pieces until they are soft and well-cooked.
Once cooked, I drain the celery and when they are cold, I squeeze them firmly with my hands to eliminate the majority of water contained in the vegetables.This will reduce the boiled celery to a very, very reduced mixture…
After drying them well by squeezing them tightly, I make several patties, the patties that I pass in flour and then beaten egg.
In seed oil at about 340°F (stick a wooden skewer into the hot oil, and if bubbles form at the bottom of the pot, we can start frying!) I begin to fry, letting them turn golden, the Tuscan celery patties from the Valdarno, and then draining them on paper towels.
At this point … we can let the celery patties soak up the leftover sauce in the pan after cooking some stewed meat, or we can eat them as they are in purity, as experts say.
Enjoy your meal! Annalisa
IF YOU WANT TO ENHANCE THESE CELERY-ONLY PATTIES, SERVE THEM WITH A GENEROUS SPRINKLING OF GRATED PARMIGIANO REGGIANO!
Many details about celery patties and more on AREZZONOTIZIE.IT
FAQ (Questions and Answers)
I ALMOST FORGOT… in some Tuscan celery patties recipes, the celery leaves are also boiled!!!
