Celery with Wine and Bacon
Appetizers • Abkhazian
Description
In international culinary reference guides, this dish is known as 'Portuguese Celery.' Typically, red port wine is used. In our test kitchen, we prepare this stew with a sweet red wine. So, it turns out to be 'Crimean Celery.'
Ingredients
- Bacon 15 oz
- Celery salt 12 pieces
- Campbell's Beef Broth 0 qt
- Cahors 15 fl oz
- Spanish onions 1 head
- Garlic 6 cloves
- Bay leaf 2 pieces
- Butter 0 oz
- Green peppercorns 6 pieces
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the bacon in gently simmering water for 20 minutes to remove excess salt and the overpowering smoky flavor. Cool it under running water and cut it into small cubes.
Step 2
Finely chop the onion and garlic and sauté them lightly in butter in a deep skillet. Add the pieces of bacon to the same skillet, stir, and simmer over low heat for three minutes. During this time, trim the tops and bottoms of the celery and leave the stalks about 12 cm long. The remaining celery can be used in other dishes. Use a vegetable peeler to remove the fibrous outer skin and add the celery to the skillet with the onion, garlic, and bacon. Pour in the broth (cube broth can be used) and wine, and add a bay leaf and whole peppercorns. The liquid in the pot should cover the celery by about two-thirds. Season the contents of the skillet with salt and pepper, reduce the heat to the lowest setting, cover with a lid, and let it simmer for an hour, turning the celery stalks occasionally.
Step 3
Serve at the table after an hour. This dish can be served on its own or as a side dish to roasted pork or pork offal.
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