For the gratinated celery

  • 1 head of white celery
  • 500 ml white wine
  • 150 ml white wine vinegar
  • 20 g sugar
  • black peppercorns, to taste
  • juniper berries, to taste
  • fresh mint, to taste
  • fresh basil, to taste

For the Asiago Stravecchio bechamel

  • 40 g butter
  • 40 g plain flour
  • 500 ml whole milk
  • 120 g grated Asiago Stravecchio DOP
  • salt, to taste

For the celery chiffonade

  • white celery, as needed
  • water and ice, as needed

For the celery concasse

  • white celery, as needed
  • balsamic vinegar, as needed
  • roasted bell pepper powder, as needed
  • burnet, as needed

Carefully clean the celery, removing any tough outer fibres while preserving its natural shape. Prepare an aromatic carpione infusion by bringing the white wine, vinegar, sugar, black pepper, juniper berries, mint, and basil to a gentle boil. Submerge the celery in the liquid and blanch for a few minutes, just enough to soften the fibres while maintaining the vegetable’s structure and texture.

Drain the celery thoroughly, pat dry, and set aside for gratinating.

To prepare the béchamel, make a classic roux with the butter and flour, then gradually whisk in the hot milk until smooth, silky, and free of lumps. Once the desired consistency is reached, stir in the grated Asiago Stravecchio DOP, creating a rich, savoury sauce with remarkable depth of flavour.

Arrange the celery in a baking dish and generously coat it with the Asiago Stravecchio béchamel. Bake in a conventional oven at 210°C for approximately 12 minutes, without fan assistance. This method produces a beautifully golden, lightly crisp surface while preserving a creamy interior and the celery’s natural juiciness.

Meanwhile, prepare the finishing elements.

Create a celery chiffonade by finely slicing a few stalks and soaking them in iced water. This process enhances their translucency and softens their aromatic intensity, allowing their saline and mineral notes to emerge more delicately. Prepare a celery concassé by cutting the celery into small dice, blanching briefly, and dressing it with a carpione made from balsamic vinegar, roasted bell pepper powder, and burnet. With its distinctive notes of celery, cucumber, and green apple, burnet contributes freshness and an elegant vegetal complexity.

To finish, place the gratinated celery at the centre of the plate and garnish with the celery chiffonade and aromatic concassé. The result is a harmonious balance of creamy richness, delicate crunch, and vibrant vegetal freshness.

Serve while hot.