Directions
Boil the pieces of celery in salted water, drain when al dente then place in a greased oven tray, sprinkle with the ham, cover with the ragout, add curls of butter. Bake at 180 °C until cooked. Serve hot, as a side dish.
Ingredients (serves six)
- 1 kg celery stalks, washed, trimmed and cut into pieces
- 120 g cooked ham, cut into strips
- A ladleful of meat ragout
- Grated Parmigiano Reggiano
- Butter
- Salt
Baked White Celery
Ingredients (serves six)
- 1 kg celery stalks, washed, trimmed and cut into pieces
- 120 g cooked ham, cut into strips
- A ladleful of meat ragout
- Grated Parmigiano Reggiano
- Butter
- Salt
Directions
Boil the pieces of celery in salted water, drain when al dente then place in a greased oven tray, sprinkle with the ham, cover with the ragout, add curls of butter. Bake at 180 °C until cooked. Serve hot, as a side dish.
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