Celery Polpette in Tomato Sauce

Ingredients:

• 1 large bunch of celery
• 1/2 cup olive oil
• 1/3 cup and 2 tablespoons chopped fresh parsley
• 3 tsp minced garlic (about 3 cloves)
• Coarse salt and freshly ground pepper
• 2 large eggs, lightly beaten
• 3/4 cup breadcrumbs
• 1/2 cup finely grated Parmesan cheese (about 60 g)
• 1 tbsp tomato paste
• A pinch of dried pepper flakes

Preparation:

1. Bring a saucepan of salted water to a boil. Cut the celery stalks into 5 cm (2 in) pieces (set the leaves aside). Add the celery to the boiling water and cook until softened, about 10 minutes. Drain the celery in a colander and rinse with cold water, then pat dry with a kitchen towel. Puree the celery in a food processor. Transfer the puree to a kitchen towel or sieve and squeeze out excess water.
2. Heat 1/4 cup olive oil in a frying pan. Add celery puree, 1/3 cup parsley, 2 teaspoons minced garlic, and 1/2 teaspoon each salt and pepper. Sauté the vegetable puree for 8 minutes. Transfer to a bowl and cool completely.
3. Once the puree has cooled, add the eggs, breadcrumbs, and Parmesan cheese and mix well. Roll the mixture into 16 small balls and chill in the refrigerator for 20-30 minutes.
4. Heat the remaining 1/4 cup olive oil in the same skillet. Add the vegetable balls to the hot skillet and cook, turning, until golden brown, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain. Discard half the oil from the skillet.
   
   Add the tomato paste, the remaining 1 teaspoon of minced garlic, and the pepper flakes; cook over medium heat until the garlic begins to brown, about 1 minute. Add 2/3 cup water and bring to a boil, stirring occasionally. Stir the celery polpette into the sauce. Sprinkle with the celery leaves, the remaining 2 tablespoons of parsley, and simmer briefly.