This recipe, adapted from one by Curtis Stone of Maude restaurant in Beverly Hills, simmers celery stalks in wine and olive oil with garlic, onion, and thyme. Topped with an aïoli from the braising liquid, the tenderized celery can also be used as a garnish for roasted fish or as a delicious addition to an antipasti platter. This recipe first appeared with the 2015 SAVEUR 100 item Treat Your Celery with Respect.
Clos Cibonne Cuvée Spéciale Des Vignettes Rosé 2012
"The acidity and vibrancy of Provençal rosé marries well with the barigoule elements of this dish." –Ben Aviram, wine director, Maude