Celery Fritters in Tomato Sauce | Rocchini di Sedano
This dish featuring tender celery transformed into savory, cheese-infused balls, fried to golden perfection and simmered in a rich tomato sauce. This rustic yet elegant recipe brings a taste of Tuscan traditional cuisine to your table, perfect alongside poultry dishes.
Equipment
- Large pot
- Frying pan
- Cutting board
- Knife
- Mixing bowls
- Paper towels
Ingredients
- 3 large fresh celery stalks
- 1 cup grated Parmesan cheese
- Flour for coating
- 2 eggs beaten
- 4 cups Sunflower oil for frying
- 1 pot of tomato sauce or leftover meat stew sauce
Instructions
- Prepare the Celery: Trim and discard the tough white part of the celery stalks. Remove any naturally separating strings. Cut the celery into pieces, keeping the leaves aside.3 large fresh celery stalks
- Boil the Celery: In a large pot of salted boiling water, cook the celery pieces for about 30 minutes. Add the leaves and continue cooking for another 30 minutes.
- Drain and Cool: Drain the celery and leaves. Once cool, squeeze out excess water.
- Chop and Shape: Finely chop the celery on a cutting board. Squeeze out any remaining water and shape into small balls (rocchini).
- Coat and Fry: Heat the sunflower oil in a frying pan. Coat each rocchini in flour, then dip in beaten egg. Fry until golden brown.Flour for coating, 4 cups Sunflower oil for frying, 2 eggs
- Drain Excess Oil: Place the fried rocchini on paper towels to drain.
- Simmer in Sauce: Add the rocchini to the pot with tomato sauce or leftover meat stew sauce. Simmer for 15-20 minutes on medium heat, covered.1 pot of tomato sauce
- Serve Hot: Serve the rocchini hot, sprinkled with Parmesan cheese.1 cup grated Parmesan cheese
Notes
Enjoy this traditional dish from Arezzo, where the humble celery is transformed into a luxurious treat. Perfect for special occasions or a unique side dish.