Stuffed Celery Stalks Recipe
Stuffed Celery Stalks Recipes
quantity meat sauce
whole, tender celery bunches with plenty
of heart, washed
extra virgin olive oil
onion, finely chopped
clove garlic, finely chopped
finely chopped prosciutto
ground lean veal
dry white wine
dry bread crumbs
freshly grated parmesan cheese
freshly ground black pepper
Prepare the meat sauce.
Boil the celery in a large pan of
salted water for 5 minutes.
Drain and cool.
Trim any connective tissue and
discolored parts from the chicken livers and chop finely.
Heat the butter with the 2 tablespoons
of oil in a nonstick skillet.
When foaming, add the onion and garlic
and sauté for 3-4 minutes.
Add the chicken livers and prosciutto
and cook for a few minutes, then add the veal, breaking up any
Season with salt and pepper, stir and
cook for 4-5 minutes.
Pour in the wine, cover and cook over
a low heat for 20 minutes.
Cut the celery stalks into 3 in or 7.5
cm lengths and pack each one with chicken liver stuffing.
Coat each piece of celery with flour,
dip in the egg and coat with bread crumbs.
Heat the remaining oil in a large
nonstick skillet and fry 3-4 of the stalks until golden brown on
Drain on paper towels.
Repeat until all the stalks are fried.
Place a layer of celery stalks in a
warm ovenproof dish.
Spoon some meat sauce and any
remaining stuffing over the top and sprinkle with a little cheese.
Repeat until all the celery, meat
sauce and cheese are used up.
Be sure to finish with a layer of
Bake in a preheated oven at 220oC,
Gas 7 (4250F) until the cheese turns golden brown.
Serve at once.
: 30 minutes + time to make the meat sauce
: 45 minutes
Recipe grading : fairly easy
Suggested wine : a dry, fruity red (Chianti Montalbano)
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