Stuffed Celery Stalks Recipe

Stuffed Celery Stalks Recipes

Ingredients :



150 g

2 tablespoons

200 ml



150 g

200 g

125 ml

60 g


90 g

125 g

quantity meat sauce

whole, tender celery bunches with plenty of heart, washed

chicken livers


extra virgin olive oil

onion, finely chopped

clove garlic, finely chopped

finely chopped prosciutto

ground lean veal

dry white wine

plain flour

eggs, beaten

dry bread crumbs

freshly grated parmesan cheese


freshly ground black pepper

Method :
  1. Prepare the meat sauce.

  2. Boil the celery in a large pan of salted water for 5 minutes.

  3. Drain and cool.

  4. Trim any connective tissue and discolored parts from the chicken livers and chop finely.

  5. Heat the butter with the 2 tablespoons of oil in a nonstick skillet.

  6. When foaming, add the onion and garlic and sauté for 3-4 minutes.

  7. Add the chicken livers and prosciutto and cook for a few minutes, then add the veal, breaking up any lumps.

  8. Season with salt and pepper, stir and cook for 4-5 minutes.

  9. Pour in the wine, cover and cook over a low heat for 20 minutes.

  10. Cut the celery stalks into 3 in or 7.5 cm lengths and pack each one with chicken liver stuffing.

  11. Coat each piece of celery with flour, dip in the egg and coat with bread crumbs.

  12. Heat the remaining oil in a large nonstick skillet and fry 3-4 of the stalks until golden brown on both sides.

  13. Drain on paper towels.

  14. Repeat until all the stalks are fried.

  15. Place a layer of celery stalks in a warm ovenproof dish.

  16. Spoon some meat sauce and any remaining stuffing over the top and sprinkle with a little cheese.

  17. Repeat until all the celery, meat sauce and cheese are used up.

  18. Be sure to finish with a layer of cheese.

  19. Bake in a preheated oven at 220oC, Gas 7 (4250F) until the cheese turns golden brown.

  20. Serve at once.

Serves 4

Preparation        : 30 minutes + time to make the meat sauce

Cooking             : 45 minutes

Recipe grading    : fairly easy

Suggested wine  : a dry, fruity red (Chianti Montalbano)

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