Celery

from 1 bunch of celery • onion • Salt and pepper, to taste • tomato purée (about 800 grams) • extra virgin olive oil • garlic clove

generous handful of celery leaves • walnut halves • Salt and pepper, to taste • grated Parmesan cheese • extra virgin olive oil (about 50 ml)

mixed ground meat (about 450 grams) • egg • grated Parmesan cheese (about 30 grams) • Salt, to taste • Black pepper, to taste • chopped celery leaves (about 20 grams) • sandwich bread • Milk, • all-purpose flour (about 24 grams) • butter • olive oil • dry white wine (about 50 ml) •

peeled pumpkin (about 800 grams; I prefer kabocha or similar varieties) • celery stalks • yellow onion • vegetable bouillon cube • Day-old bread • Salt • Extra virgin olive oil

medium potatoes • carrots • celery stalks • cherry tomatoes • cucumber or 1 cucumber • garlic clove • Fresh mint • Dried oregano and rosemary • Olive oil, salt, and pepper to taste

fennel bulb • celery stalk

large head of white celery • large fennel bulbs • medium onion • Coarse salt, to taste • Black pepper, to taste • water (about 300 grams) • extra virgin olive oil (13 grams) • (about 2 tablespoons) dry white wine • Seeds of your choice for garnish (optional)

fresh red mullets • medium potatoes • celery stalks • Belgian endives • Salt • Pepper • Extra virgin olive oil • breadcrumbs • Herb mix,

celery leaves (about 50 grams) • milk (400 ml) • eggs • whole wheat flour (about 300 grams) • baking soda • grated Parmesan cheese (about 50 grams) • salt • Oil for frying

almonds • Parmesan cheese • extra virgin olive oil, divided (2 tbsp + 1 1/2 tbsp) • celery • Salt and pepper

octopus (about 500 grams), 2 carrots, 2 celery stalks, 1 onion, whole peppercorns • Juice of 1 lemon, salt, olive oil, parsley, savory, lemon balm, fennel fronds

whole celery stalk with leaves • old-fashioned oats (about 200 grams) • unsweetened soy milk (about 60 ml) • extra virgin olive oil • turmeric (use 1 teaspoon if you like a stronger flavor) • Salt and pepper, to taste • Sesame seeds,

celery leaves • fresh basil leaves • cashews • Extra virgin olive oil, • grated pecorino cheese (with pepper) • grated cheese • Salt, to taste • Black pepper, to taste

celery leaves (about 100 grams) • almonds (about 50 grams) • extra virgin olive oil • garlic clove • grated Parmesan cheese

whole chicken breast • fresh rosemary • pitted green olives (about 90 grams) • pitted black olives • Sofrito mix (finely chopped onion, celery, and carrot) • All-purpose flour, • white wine

veal shanks (ossobuco) • All-purpose flour, • carrot, 1 celery stalk, 1 onion • Olive oil • White wine • Salt and pepper • Beef broth

chicken livers (500 grams) • onion, 1 carrot, and 1 celery stalk, diced • anchovy fillets • white wine vinegar (120 ml) • rinsed capers • Salt and extra virgin olive oil, to taste • toasted rustic bread

veal shanks (ossobuco) • Vegetable broth • All-purpose flour • Herbs (thyme, parsley, or rosemary) • Finely chopped carrot, celery, and onion • Extra virgin olive oil, red wine

ground duck (500 grams) • carrots • onion • celery stalk • dry white wine (240 ml) • vegetable broth (1 liter) • bay leaves • Chopped fresh rosemary, basil, sage, and oregano, to taste • juniper berries • Fine salt, to taste • Black pepper, to taste • whole wheat spaghetti (500 grams) •

veal eye of round (about 800 grams) • carrot • onion • celery stalk • Salt, to taste • Extra virgin olive oil, to taste • raw tuna (about 100 grams) • Lemon juice, to taste • canned tuna in olive oil (about 150 grams) • mayonnaise • capers • anchovy fillets in oil •

water (600 ml) • bouillon cube • onion • carrots • celery stalks • pumpkin (250 g) • farro (250 g) • Salt, to taste • Black pepper, to taste • Olive oil, to taste • baguette

rabbit, cut into pieces • Olive oil, • Fresh herbs (rosemary, thyme, oregano), • Coriander seeds, freshly ground, • Black pepper, • onion • dry white wine (about 60 ml) • Vegetable broth, as needed (not bouillon cubes!) • carrot • celery stalk • red onion • –10 oz pioppini mushrooms (250–300 grams) •

Panzanella: Adjust quantities to your taste • Day-old bread, • red onions (preferably Tuscan or Tropea) • Salad (plum) tomatoes • Celery stalks, • Plenty of fresh basil • anchovy fillets in oil (optional) • White wine vinegar • High-quality extra virgin olive oil • Black pepper, • sea bream • Extra virgin olive oil, •

Arborio rice (about 350 grams) • squid tentacles (about 1 kg) • dry white wine (about 240 ml) • unwaxed lemons • celery stalk • unsalted butter

celery • carrot • leek • small potato • Tuscan kale leaves (about 50 grams), stems removed • dried lentils (about 70 grams) • bay leaf • extra virgin olive oil • vegetable broth (about 600 ml) or water • tomato puree (about 50 ml) • Salt, to taste • Freshly ground black pepper, to taste •

beef cheeks, about 1 1/3 lbs (600 grams) each • carrot • onion • celery stalk • Fresh thyme, rosemary, and sage, • Extra-virgin olive oil, • Vin Santo (300 ml) • good-quality red wine (200 ml) • Black pepper, • rustic Italian bread (not fresh) • Thyme, • shallot •

potato gnocchi (300 g) • shrimp (250 g) • eggplant • garlic • white wine (about 120 ml) • tomato purée (250 g) • For the seafood stock • carrot • onion • celery stalk • White wine, • Water, •

re-milled semolina flour (about 400 grams) • all-purpose flour (about 100 grams) • active dry yeast (about 6 grams) • turmeric • Ground Sichuan pepper • water (about 350 ml) • salt • extra virgin olive oil • tomato puree (about 350 grams) • bell peppers, assorted colors • Celery heart, to taste • Fresh mint •

fresh pork collar (about 800 grams) • Crushed red pepper, to taste • rice vinegar • celery stalk, 1 carrot, and 1 yellow onion • garlic cloves • Black lava salt flakes, to taste • Rosemary, to taste • Black pepper, to taste • Extra virgin olive oil, to taste • Ground coriander, to taste • For the cream: • leek •

cremini or white mushrooms • small zucchini • béchamel sauce • creamy gorgonzola cheese • cooked ham • Olive oil, • Fresh parsley, • Salt and pepper, • small carrot • garlic clove • small celery stalk • chopped parsley •