Sedano nero di Trevi is the whole-head celery used for the Umbrian meat-filled, fried and baked preparation.
Sedano nero di Trevi is the whole-head celery used for the Umbrian meat-filled, fried and baked preparation.
The connected ribs make this stuffed celery distinctive. The base holds the head together while the spaces between the ribs receive the meat filling. Keep this joined structure as you trim.
Wash between the ribs, remove the leaves and tough outer parts, and keep the joined base. For the four-portion batch, choose comparable heads about 18 cm long and 400 g each after trimming. Blanch and drain them before spreading the filling between the ribs.
Sedano nero di Trevi has its own place in Umbrian cooking. In the stuffed preparation, the heads are blanched, filled, tied, coated in flour and egg, fried and finished with tomato and grated cheese.
For more portions, add comparable heads and cooking batches. Keep the rib structure and distribute filling along it; one oversized, densely packed head changes how the dish cooks.
Ask for sedano nero di Trevi with sound, broad hearts and the bases intact. Compare the usable size of the heads after trimming so they can be filled and cooked together.
Follow the seller’s storage directions. If preparing the recipe in stages, keep the blanched celery and raw filling separate until assembly, following the recipe’s handling instructions.
It is the approximate usable weight after leaves and tough parts are removed, with the bases retained.
Leave the ribs joined at the base when trimming. Open the spaces gently to wash them and add the filling.
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