L'Italo-Americano

THURSDAY, NOVEMBER 15, 2012 L'Italo-Americano PAGE 21 soup until smooth, or work in batches in a food processor and pulse until very smooth. Return to pot, taste and adjust Use a hand blender to puree the pes recently, which is a direct result of our visit to Trevi and the Sagra di Sedano Nero, or black celery festival held there a couple of weeks ago. Although most folks may think PESTO & SAUSAGE PASTA I have been posting celery reci- TREVI BLACK CELERY that black celery is a somewhat obscure ingredient to use in a recipe, any celery would work in this pesto and by adding parsley you can duplicate the darker color and more intense flavor that the black celery brings. In Trevi, many of the dishes Removed From the Casings 2 Tablespoons Olive Oil 3 Cloves Garlic, Peeled & Minced Red Pepper Flakes (Optional) 1 Pound Of Pasta Of Your Choice To Serve: Grated Pecorino Cheese Preparation: Place a large pot of salted water hot and the pasta is coated with the pesto mixture adding a little of the pasta water if the mixture seems dry. Serve immediately topped with flakes if using. Toss well and cook until piping on to boil for the pasta. Cook the sausage meat in a served during this time include both black celery and sausages so I decided since I had already made my black celery pesto, I cooked through. Add the garlic and cook an additional minute or two. frying pan with the olive oil, using two forks to break up the meat into small pieces as it cooks. Cook until light brown and well as the stalks as they are full of flavor and are much higher in nutritional value than the stalks. My soup looks very green as I used black celery in my photos, but I have made this soup with regular celery as well and it is just as delicious. If using regular celery, your soup may be lighter in color but will not lack for fla- vor! I garnished my soup with some sauteed sausage as well as some crisp croutons for texture. Ingredients: 2 Tablespoons Olive Oil 1 Medium Onion, Peeled & a good sprinkling of grated chee- se. Serves 4. CREAM OF CELERY SOUP Use the leaves of the celery as Diced 2 Garlic Cloves, Peeled & Minced 1 1/2 Pounds Celery (Stalks & Broth Salt & Pepper 1/2 to 3/4 Cup Fresh Parsley Trevi black celery pesto and sausage pasta would simply combine it with sauteed sausages for a quick and easy pasta sauce. Ingredients: 3 Cups Black Celery Pesto 6 Sausage Links, Meat dente", then drain, reserving a small cup of the pasta water. Return the pasta to the pot Cook the pasta until it is "al along with the celery pesto, sau- sage and garlic, and red pepper seasoning as needed. Stir in the lemon juice and keep warm. To prepare the garnish, heat the oil in a skillet, and cook the sau- sage meat over medium heat until lightly browned, breaking the meat up into small pieces as it cooks using two forks. Add the bread cubes to the sau- sage and cook until the bread is golden and crisp, stirring often to prevent burning. Serve the soup in four indivi- to 10 Stalks), Thinly Sliced Crosswise 3/4 Cup Grated Pecorino 1 Pound Fresh Celery (About 8 Cheese 3/4 Cup Heavy Cream Salt & Pepper 1 Cup Coarse Breadcrumbs 3 Tablespoons Finely Chopped and lightly grease 4 individual or one large oven-proof casserole dish. In a bowl, mix together the celery, cream, 1/2 cup of cheese, Parsley 2 Tablespoons Olive Oil Preparation: Preheat oven to 400 degrees F. Cream of celery soup Leaves), Washed & Diced 1 Large Potato, Peeled & Diced 6 Cups Chicken or Vegetable Leaves 1 Tablespoon Fresh Lemon and cook the onion and celery until soft, about 10 minutes. Add the garlic and cook for Removed From Casings 1 Cup Bread Cubes Cracked Black Pepper Preparation: In a heavy saucepan, heat the oil Juice Garnish: 1 Tablespoon Olive Oil 2 Italian Sausage Links, Meat another minute or two. Add the broth and potato, and celery gratin dish to go along with a roast pork I was making and it was such an easy dish to pull together and turned out so well, I know I'll be making it often in the future. I made my gratin in individual terra cotta dishes, but a singer larger casse- role works well too. Ingredients: dual bowls, then sprinkle the sau- sage, black pepper and croutons on top. Serves 4. CELERY GRATIN I decided to make a simple between the dishes, or place in the larger casserole, cover, and bake until fork tender, about 30 to 35 minutes. In a small bowl, mix together salt and pepper. Divide the celery evenly over the celery and return to the oven and bake another 10 minu- tes or until lightly browned. Serves 4. Buon Appetito! the breadcrumbs, parsley, remai- ning cheese, and olive oil and season with salt and pepper. Sprinkle the crumb mixture Eagle Rock Italian Bakery and Deli & Italian Pastries Wedding Cakes season with salt and pepper. Bring to a boil, then reduce the heat to medium and cook until the potato is fork tender, about 20 minutes. Add the parsley leaves and cook another 4 to 5 minutes. Cannoli • Sfogliatelle Pasticciotti Specilizing in Rum Cakes (323) 255-8224 (323) 255-8431 Open 8 am - 6 pm Sunday: 9:30 am-1 pm1726 1726 Colorado Blvd. , Los Angeles, CA 90041

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