Sometimes in the winter it can be hard to find vegetable side dishes that liven up our dinners. Make a double batch, and use chopped up leftovers in sandwiches.
4 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil, divided
6 large ribs celery, cut into 3"-4" lengths (see note)
1 small bulb fennel, cored and cut into 1/3" thick slices
2 fat cloves garlic, peeled, lightly crushed, and halved
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
3-4 peperoncino, steamed, seeded, thinly sliced (about 2 TBS)
1 1/2 TBS capers (rinsed if salt packed)
1 TBS tomato paste
2 cups hot water
2 TBS celery leaves and fennel fronds, chopped
In a large deep sauté pan, heat 3 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil over medium high heat.
Add celery, fennel, and garlic. Season with salt and black pepper. Sauté for 10 minutes, until vegetables start to caramelize slightly.
Stir in peperoncino and capers, sauté for one minute.
Push vegetables to the side, add tomato paste to pan. Cook for a minute to caramelize. Stir into vegetables.
Add hot water, bring to a simmer.
Cover pan and simmer for 45 minutes, until vegetables are soft and tender.
Remove lid, and raise heat. Cook off excess liquid to create a glaze.
Serve warm or room temperature, garnished with celery leaves, fennel fronds, and 1 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil.
If your celery ribs are especially broad, halve them lengthwise before cutting them crosswise. If your celery ribs are especially stringy on the outside, use a vegetable peeler to remove the tough outer stringy parts.