The best way to do so is by using an ingredient that also adds a tangy flavor punch: pickled celery. Ordinary celery is crunchy, but can often have a watery, bland taste. With pickled celery ...

Funghi sott’olio are lightly pickled mushrooms that are then preserved “under oil”. They work just as well here with the celery and Parmesan, providing a savoury, sour kick and a ready-made ...