One of the many foods unique to Umbria, and nearly impossible to find anywhere else, is “black celery,” grown near the ancient town of Trevi. While not exactly black, its leaves are a much deeper and brighter green than common celery. My adaptation of the dish served at Albergo Ristorante Il Terziere includes similarly hued parsley and has all the freshness of the original.
Ingredients
- 1 tablespoon pine nuts
- 1 garlic clove, grated on a microplane
- 1/8 teaspoon coarse sea salt, plus more to taste
- 1/4 cup extra virgin olive oil, divided, plus more for drizzling
- 2 tablespoons packed fresh flat-leaf parsley leaves
- 1 1/3 cups packed whole fresh celery leaves
- 1 tablespoon freshly grated Parmigiano-Reggiano
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon lemon zest
- Pinch of pepperoncini (crushed red pepper flakes), or to taste
- Crusty bread or baguette
Directions
Heat a small frying pan; when hot, dry-toast the pine nuts for about 2 minutes. Let cool slightly, then add to a food processor fitted with a metal blade along with rest of the ingredients, except the bread. Pulse until well combined and smooth. To make the bruschetta, slice the bread on the bias and toast the slices under the oven broiler for 2 minutes or until golden (you can also do this in
a sauté pan or griddle on the stovetop). Arrange the toasts on a serving platter, drizzle each with olive oil, and spread on the pesto.
Serves 4 to 6