We use cookies to improve the user experience of our website. Cookie Get More Information

Home » Culture » Recipes » Vegetables » Thistle with Tuetano

Thistle with Tuetano

Thistle with tuetano



Cut each branch of the celery bunch, peel the sides and the back if needed. Rub them with the lemon and then cut them into 4cm pieces. The base is cut into small pieces but removing the hard centre. Then throw them into a pan of water squeezing in a lot of lemon. Put a tablespoon full of flour into a bowl and mix it with water (this measurement is only for a medium-size bunch of celery). Pour this into a saucepan and add plenty of water so that the bunch of celery is covered by the covered when it is added. Add some salt and start to warm it up covering it up with a lid but not completely. When it starts to boil throw in the celery bunch and let it cook on a medium heat for 1 to 2 hours (depending on the size of the bunch). When it is cooked and ready take it off the heat to drain. Once the celery has drained, put them into a pan previously greased with butter and then start to pour the meat juice until they are covered. Let them cook until they start to boil and then take them off the hob and put them in the oven and let them cook. When five minutes of cooking are left add the marrow: to prepare the marrow cut it into fatty sheets and then boil it. Take it from the heat and leave it for a few minutes. Then take them out of the pan, drain them and season with salt and pepper.
Once everything is done and the sauce is thick serve this dish hot


45 minutes