Carla Lalli Music makes Sorry, I Love Celery
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters .
If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.
Serves 4 to 6
Ingredients:
- 3 anchovy fillets packed in oil, drained
- 2 garlic cloves
- kosher salt
- freshly ground pepper
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon Aleppo pepper
- 10 Castelvetrano olives
- 6 Piparra peppers
- 1 bunch celery
- 2 ounces Parmigiano
- 1/2 cup parsley leaves and tender stems
- In a mortar and pestle or mini chopper, combine the anchovies and garlic with a big pinch of salt and many grinds of black pepper. Pulverize until a paste forms.
- Scrape into a medium bowl and whisk in lemon juice, olive oil, and Aleppo pepper until combined. Taste and season with more salt and black pepper, if needed.
- Use the flat side of a chef’s knife to smash the olives and loosen the pits, then tear the flesh into 2 or 3 pieces . Cut peppers in half lengthwise, then halve crosswise. Place the olives and peppers in a salad bowl.
- Trim the celery at both ends, then separate the bunch into individual stalks; wash and dry. Snap off the light green leaves from innermost stalks and set those aside. Cut the celery into very thin slices on a dramatic angle, then transfer to the bowl with the olives and peppers.
- Use a vegetable peeler to shave half the Parmigiano over. Add most of the dressing and toss with your hands to coat.
- Add the parsley and reserved celery leaves and toss gently to combine. Shave the other half of the Parm over, drizzle with dressing, and top with a few more grinds of black pepper.
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