Saveur.com: Daily Fare: Sedano e Pomodori Brasati (Braised Celery and Tomato)

Saveur.com: Daily Fare Latest Recipes from saveur.com

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Sedano e Pomodori Brasati (Braised Celery and Tomato) Oct 23rd 2013, 13:00 Enlarge Credit: Todd Coleman SERVES 4-6 INGREDIENTS 3 oz. pancetta, cut into 1″ matchsticks ¼ cup extra-virgin olive oil 1 large yellow onion, cut in half, cored, and very thinly sliced 2 lb. celery stalks, trimmed and cut diagonally into 2″ lengths ¾ cup whole, peeled canned tomatoes with juice, crushed by hand Kosher salt and freshly ground black pepper, to taste INSTRUCTIONS 1. Put pancetta in a 6-qt. saucepan and place over medium-high heat. Cook, stirring occasionally, until its fat renders, about 12 minutes. (If the pancetta begins to brown too fast, reduce the heat to medium-low.) Using a slotted spoon, transfer the pancetta to paper towels to drain, and set aside. 2. Add the olive oil to the pan, and return to medium-high heat. Add the onion, and cook, stirring occasionally, until soft and light brown, about 10 minutes. Add the celery, tomatoes, and ¼ cup water, and season with salt and pepper. Cover pan with lid, and cook, stirring occasionally, until celery is very tender, about 1 ½ hours. 3. Divide the celery with its juices between serving bowls, and sprinkle with the reserved pancetta. Serve hot or at room temperature.

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