With an Ethos of Quality and Sustainability: ZIOBAFFA Pinot Grigio Terre Siciliane IGT + Braised Celery Over Farro Couscous #ItalianFWT
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- celery ribs, cut to the length of your pan
- 3 to 4 cloves garlic, peeled and pressed
- 3 Tablespoons vinegar (I used an apple cider vinegar)
- 6 Tablespoons olive oil
- 2 to 3 teaspoons zata'ar spice blend
- 1 cup vegetable stock
- 1/2 cup crumbled cheese for serving (I used ricotta salata)
- 1/2 cup chopped nuts for serving (I used pecans)
- Also needed: heavy bottom pan (I used an enameled cast iron braiser; couscous prepared according to package directions
Place celery in your braising dish and pour the stock over them. Drizzle in half the dressing. Place in the preheated oven and cook for 45 to 60 minutes, depending on the thickness of the celery.
It should still be al dente with bits of the celery nicely charred and browned.
To serve, transfer to a platter with the cooked farro couscous. Drizzle with the rest of the dressing. Top with crumbled cheese and nuts. Serve immediately.Wine Predator is hosting. Stay tuned.