How to make
The celery stalks are washed, cleaned and cut into pieces. Cut the garlic into thin slices and the dried meat into small cubes.
Heat most of the olive oil over a low to moderate heat and fry the finely chopped garlic in it until it releases its aroma and begins to darken slightly. Then pour the flour at once and stir for two minutes.
Add the prosciutto and after a minute pour water - about 1 liter, slightly warmed and stir at all times until a thin mixture is obtained. Wine is also added. I add a little more flour to make it thicker.
Pour the chopped celery stalks (if the water does not cover them, pour a little more), spices and as much salt as you like and boil until the vegetables soften and to the density you want. Finally, add the remaining olive oil for color and flavor.
Originally, this dish was prepared with edible stems of thistle and tastes similar to artichoke stems - they are from the same family.
In some places it is difficult to find such stems, which are typical of Spanish and Italian cuisine, but those of celery are a great substitute and you get a really magically tasty and healthy dish.
Try it!
Enjoy your meal!
