INGREDIENTS:
Celery,
olive oil,
00 flour,
tomato sauce,
cockerel.
PROCEDURE: The celery is boiled after cleaning. They are roasted in boiling oil after being floured in wheat flour. Better if the celery is fried after browning. Add tomato with a little water and leave to cook, cooking. The stewed celery is much better if, after fried, they are put in the damp where the cockerel was cooked.
Recipe to accompany with a bottle of Rosso di Montalcino Beatesca.