1 kg of pork, veal or lamb
100 ml of olive oil
2 medium onions, grated
1 ½ kg of celery, stalks and leaves
coarse sea salt
1 kg pork shoulder, cut into chunks about 5 cm square
120 ml (1/2 cup) olive oil
1 large onion, chopped
3 garlic cloves, chopped
240 ml (1 cup) dry white wine
2 tomatoes, chopped or 1 cup canned tomatoes
1 bay leaf
salt and freshly ground black pepper
For the egg and lemon sauce
2 egg yolks and 1 egg white
½ cup of lemon juice
1 level tbs of corn flour (optional)
1. Clean the celery carefully, making sure to remove any sand and stripping off all the strings.
2. Macerate in a colander for about an hour sprinkled with a couple of tablespoons of coarse sea salt.
3. Rinse and wring the stalks and leaves as you would a sweater; this helps them to cook more quickly.
4. Cut the celery in 9 cm (4 inch) pieces and parboil for about 10 minutes in a large pot of boiling water.
5. Add the thicker stalks first and cook them about 5 minutes longer. Discard the water and drain.
6. Parboil the pork, skimming off the scum, for about 10 minutes.
7. Discard the water, drain and dry off the pork.
8. Brown the pork in batches in a large saucepan or stew pot with half the oil.
9. Remove the meat to a plate, add the rest of the oil and brown the onions and garlic over low heat.
10. With a wooden spoon, stir in half the wine, put in the meat, add the tomatoes, bay leaf and salt and pepper and simmer, covered, for about 1 hour.
11. Add the celery and the rest of the wine and simmer for another hour until both celery and meat are meltingly tender. Turn the heat off and let it stand for at least 5 minutes before you add the sauce.
12. Prepare the egg and lemon sauce, whisking all the ingredients well. Pour it slowly all over the meat, rotating the saucepan at the same time. Put back on a very low heat for 2 minutes only, in order to cook the cornflour and thicken the sauce, but on no account let it boil.