A very versatile dish as depending on how much vegetable broth you use, it can become a soup, perhaps served with some croutons, as well as a side dish paired with meat or fish or other vegetables.
The origin of this dish could belong both to Tuscany and Campania, as well as to other regions of Central-Southern Italy.
Serves 2, Preparation time 10 mins, Cooking time 50 mins
- Celery stalks, 2
- Medium-sized Yellow Potatoes, 3
- Vegetable broth, to taste
- Tomato paste, 2 tablespoons
- Bay Leaves, 2
- Garlic cloves, 2
- A little white onion or a shallot
- Salt and Black Pepper, to taste
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
- Grated Parmigiano, to taste
Prepare the vegetable broth and keep it warm enough.
Cut celery stalks into chunks, same for potatoes and cut onions into thin rings.
In a big pot with EVOO, add garlic cloves and the onion thin rings with a couple of bay leaves and let them sizzle for few minutes.
Add celery chunks, fry them until they start to soften, then add the potatoes and brown them a bit.
Pour hot broth into the pot in and cover completely celery and potatoes, add tomato puree, a pinch of salt and black ground pepper, stir and simmer until both celery and potatoes are cooked through.
Tip: potatoes absorb a lot of broth, pour it as needed until they will be soft.
Remove both garlic cloves and bay leaves and serve with a sprinkle of grated Parmigiano and black pepper.