Celery Stew

Wash the celery thoroughly and cut it into evenly sized pieces. Peel the potatoes and cut them into similarly sized pieces so they cook evenly with the celery. Slice the onion thinly: evenly sliced ​​onions promote even cooking and allow the flavors to better distribute throughout the pan.

Pour the olive oil into a earthenware pot and heat it up over medium heatWait until it reaches a temperature high enough to soften the onion without burning it: the oil should be fluid and hot, but not smoking. Terracotta is suitable for gradual and gentle cooking.

Add the onion to the hot oil and sauté slowly, stirring occasionally. Continue until soft and lightly golden, releasing a sweet, full-bodied aroma. Avoid letting it brown too much, as the sauce should retain a delicate, not bitter, flavor.

Add the washed and chopped celery to the soffrittoStir carefully to coat the pieces with oil and infuse the flavor into the pan. Let the celery begin to heat and soften: its aroma should become evident, but the onion should not lose its golden color.

Add the peeled and chopped potatoes, then combine with the celery and onion. Season with salt and pepper and stir to evenly distribute the seasonings. The vegetables should be well coated in the aromatic sauce before proceeding with the slow cooking.

Cook the vegetables slowly for ten minutes, stirring gently to prevent them from sticking to the pan. shallow panDuring this stage, the celery and potatoes begin to soften and the sauce thickens. Maintain a moderate heat. the mixture it must cook without browning excessively.

Add a little water and continue cooking over low heat Cook until the celery and potatoes are tender. Check the consistency by skewering the vegetables: they should yield easily, while the bottom should remain moist and slightly compacted, not watery. Taste and adjust the seasoning with salt and pepper before serving.