Sedani in umido alla romana

• 2 large heads celery
• 1 white onion
• 3½ ounces (1

Trim the celery, discarding the leaves and the toughest strings from the ribs. Cut the rest into pieces about 2 inches (5 cm) long. Bring a pot filled with lightly salted water to a boil, add the celery, boil for 2 minutes, and drain.

Chop together finely the onion, prosciutto, and parsley leaves. Put the mixture in a saucepan with the oil and sauté over medium heat for about 5 minutes.