Trevi Black Celery Pesto & Sausage Pasta

 

I have been posting celery recipes recently, which is a direct result of our visit to Trevi and the Sagra di Sedano Nero, or black celery festival held there a couple of weeks ago. 

Although most folks may think that black celery is a somewhat obscure ingredient to use in a recipe, any celery would work in this pesto and by adding parsley you can duplicate the darker color and more intense flavor that the black celery brings. 

 

In Trevi, many of the dishes served during this time include both black celery and sausages so I decided since I had already made my black celery pesto, I would simply combine it with sauteed sausages for a quick and easy pasta sauce. 

 

3 Cups Black Celery Pesto

6 Sausage Links, Meat Removed From the Casings

2 Tablespoons Olive Oil

3 Cloves Garlic, Peeled & Minced

Red Pepper Flakes (Optional)

1 Pound Of Pasta Of Your Choice

To Serve:

Grated Pecorino Cheese

 

Place a large pot of salted water on to boil for the pasta.

Cook the sausage meat in a frying pan with the olive oil, using two forks to break up the meat into small pieces as it cooks.

Cook until light brown and cooked through.

Add the garlic and cook an additional minute or two.

Cook the pasta until it is “al dente”, then drain, reserving a small cup of the pasta water.

Return the pasta to the pot along with the celery pesto, sausage and garlic, and red pepper flakes if using.

Toss well and cook until piping hot and the pasta is coated with the pesto mixture adding a little of the pasta water if the mixture seems dry.

Serve immediately topped with a good sprinkling of grated cheese.

Serves 4.

 

Use the leaves of the celery as well as the stalks as they are full of flavor and are much higher in nutritional value than the stalks. My soup looks very green as I used black celery in my photos, but I have made this soup with regular celery as well and it is just as delicious. If using regular celery, your soup may be lighter in color but will not lack for flavor! I garnished my soup with some sauteed sausage as well as some crisp croutons for texture.

 

2 Tablespoons Olive Oil

1 Medium Onion, Peeled & Diced

2 Garlic Cloves, Peeled & Minced

1 1/2 Pounds Celery (Stalks & Leaves), Washed & Diced

1 Large Potato, Peeled & Diced

6 Cups Chicken or Vegetable Broth

Salt & Pepper

1/2 to 3/4 Cup Fresh Parsley Leaves

1 Tablespoon Fresh Lemon Juice

 

1 Tablespoon Olive Oil

2 Italian Sausage Links, Meat Removed From Casings

1 Cup Bread Cubes

Cracked Black Pepper

 

In a heavy saucepan, heat the oil and cook the onion and celery until soft, about 10 minutes.

Add the garlic and cook for another minute or two.

Add the broth and potato, and season with salt and pepper.

Bring to a boil, then reduce the heat to medium and cook until the potato is fork tender, about 20 minutes.

Add the parsley leaves and cook another 4 to 5 minutes.

Use a hand blender to puree the soup until smooth, or work in batches in a food processor and pulse until very smooth.

Return to pot, taste and adjust seasoning as needed. Stir in the lemon juice and keep warm.

To prepare the garnish, heat the oil in a skillet, and cook the sausage meat over medium heat until lightly browned, breaking the meat up into small pieces as it cooks using two forks.

Add the bread cubes to the sausage and cook until the bread is golden and crisp, stirring often to prevent burning.

Serve the soup in four individual bowls, then sprinkle the sausage, black pepper and croutons on top.

Serves 4.

 

I decided to make a simple celery gratin dish to go along with a roast pork I was making and it was such an easy dish to pull together and turned out so well, I know I’ll be making it often in the future. I made my gratin in individual terra cotta dishes, but a singer larger casserole works well too.

 

1 Pound Fresh Celery (About 8 to 10 Stalks), Thinly Sliced Crosswise

3/4 Cup Grated Pecorino Cheese

3/4 Cup Heavy Cream

Salt & Pepper

1 Cup Coarse Breadcrumbs

3 Tablespoons Finely Chopped Parsley

2 Tablespoons Olive Oil

 

Preheat oven to 400 degrees F. and lightly grease 4 individual or one large oven-proof casserole dish.

In a bowl, mix together the celery, cream, 1/2 cup of cheese, salt and pepper.

Divide the celery evenly between the dishes, or place in the larger casserole, cover, and bake until fork tender, about 30 to 35 minutes.

In a small bowl, mix together the breadcrumbs, parsley, remaining cheese, and olive oil and season with salt and pepper.

Sprinkle the crumb mixture over the celery and return to the oven and bake another 10 minutes or until lightly browned.

Serves 4.