Is there any vegetable more maligned than celery? It beefs up relish trays and — when accompanied by carrots and onions — is a necessary component of mirepoix (a mainstay of any French-leaning cook’s arsenal), but celery rarely sits center stage.
This take on an old Marcella Hazan recipe reflects a little tinkering. It uses stock and wine to up the flavor profile, and avoids the inclusion of pancetta at the beginning of the process, replacing it with crispy bacon at the end for better texture and improved flavor. Celery is available from local farmers through mid-November.
Ingredients
- 2 pounds celery
- ½ pound country bacon
- 1 cup yellow onion, thinly sliced
- 1 (14½ ounces) can whole peeled tomatoes
- ½ cup white wine
- ½ cup low sodium chicken or vegetable stock
- Bay leaf
- Salt and pepper to taste
Instructions
Preheat oven to 350 degrees. Clean the celery, reserving the leaves for garnish. Use a vegetable peeler to remove the fibrous exterior and cut each stalk into 3-inch pieces.
Using an ovenproof Dutch oven, cook the bacon on the stove over medium heat. Once crisp, lower the heat. Using tongs, remove the bacon, draining and cooling it on a paper towel. Reserve the fat in the pan.
Add the onions to the pan, raising the heat just a bit, and cook until translucent. Remove from heat. Using tongs, arrange the cut celery in the bottom of the Dutch oven — expect the bacon fat to sizzle and pop a little. Smother with the tomatoes, wine and broth. Cover and place in the oven to cook for 30 to 40 minutes, until tender.
To serve, crumble crisp bacon over top.
