Vegetables > Celery >
| | Celery Antipasto
2 stalks of celery
1 chicken bouillon cube
3/4 cup of boiling water
1/3 cup of olive oil
2 garlic cloves, crushed
two 2 ounce cans of anchovy fillets, drained and chopped
one 4 ounce can of pimientos, drained and cut into strips
1/4 cup of finely chopped parsley
2 tablespoons of wine vinegar
1/8 teaspoon of freshly ground black pepper
Lemon wedges
Black olives
carrot slices
Remove the celery leaves and trim stem ends from each stalk, keeping base intact.
Cut the stalks into 6 inch lengths. Reserve tops for soups, stews, garnishing. Cut each stalk into quarters lengthwise.
Place the celery in a large skillet. Dissolve bouillon cube in water, pour over celery. Cover and simmer for 10 minutes or until celery is just crisp tender. Drain and arrange on platter.
Meanwhile in small skillet, heat oil, add garlic and gently sauté, stirring, 5 minutes. Do not brown.
Stir in anchovies, pimientos, parsley, vinegar and pepper. Heat thoroughly, pour over celery.
Garnish with lemon wedges, black olives and carrot slices.
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