Braised Celery With Olives, Pine Nuts and Breadcrumbs

Updated at: Thu, 17 Aug 2023 04:44:30 GMT

Step 1

Step 1 In a 12-inch skillet over medium heat, combine the chicken stock, onion skins, if using, and Parmesan rinds and bring to a simmer. Reduce the heat to low, cover and cook at a gentle simmer until the broth is fragrant and flavorful, about 15 minutes.

Step 2

Step 2 While the broth is simmering, line a large plate with a paper towel or clean kitchen towel and place it near the stove. In a small skillet over medium heat, warm 1 1/2 tablespoons of the oil for about 1 minute. Reduce the heat to medium-low, add the panko and cook, stirring constantly with a wooden spoon to prevent burning, until golden brown, about 6 minutes. Transfer to one side of the prepared plate and generously season with salt. Return the skillet to medium-low heat, add 1/2 tablespoon of the oil and the pine nuts, and toast, stirring constantly, until golden brown, about 3 minutes. Lightly season the pine nuts with salt and transfer to the other side of the prepared plate.

Step 3

Step 3 Once the broth is flavorful, discard the skins and rinds, and season the broth with a generous pinch of salt and of pepper. Add the celery, adjust the heat so the liquid is at a gentle simmer and cook, uncovered, until the celery is fork-tender but not soft, 10 to 15 minutes.

Step 4

Step 4 While the celery is braising, in a small bowl, stir together the olives, garlic, parsley, anchovies, lemon zest, about 1 tablespoon of the lemon juice, the chile flakes, 2 tablespoons of the remaining olive oil and a generous pinch of salt and of pepper until combined. If the olive relish looks dry, add olive oil, 1 tablespoon at a time, until you get the desired consistency.

Step 5

Step 5 Once the celery is fork-tender, use a slotted spoon to transfer it to a large plate. Increase the heat to medium and simmer the broth until it is reduced to roughly 1 cup, about 15 minutes. Remove from the heat and leave in the pan to cool.

Step 6

Step 6 To serve, arrange the celery stalks in neat rows on a small platter. Drizzle with the reduced broth and spoon the olive mixture over top of the stalks — don’t worry if it doesn’t all fit neatly into the grooves; it actually looks better if it spills over. Sprinkle with the toasted pine nuts, followed by a generous shower of the breadcrumbs.

Step 7

Finish with a pinch of salt and of pepper, along with a generous dusting of grated Parmesan, and serve.

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