Sedano Fritto
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut the outside stalks of celery into pieces 3 to 4 inches long, and strip off the coarsest fibres.
- Cook in water until soft and transparent.
- Drain in colander.
- When it is as dry as possible roll each piece separately in flour, and sauté separately, not in a mass, in butter, vegetable oil or drippings, with salt and pepper.
- Each piece must be turned to cook on both sides.
- Swiss chard may be cooked in the same way.
- Mme.
- Varesi.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Colander