Tuscan Stuffed Celery
Ingredients
- 12 celery stalks - young
- Filling ⓘ
- 10 ounces ground veal - ground twice ⓘ
- 5 ounces mortadella - ground ⓘ
- 2 ounces chicken livers - ground ⓘ
- 2 eggs - lightly beaten ⓘ
- 1 tablespoon parsley - chopped ⓘ
- 2 cloves garlic - chopped ⓘ
- 1 pinch nutmeg ⓘ
- 3 tablespoons parmesan cheese grated ⓘ
- salt & pepper to taste ⓘ
- To fry ⓘ
- 1 egg - beaten ⓘ
- flour ⓘ
- Olive oil ⓘ
Instructions
- MEAT FILLING: In a bowl mix together the ground veal, mortadella, chicken livers. Add the parmesan cheese, nutmeg, parsley, 2 eggs and mix well to obtain a smooth mixture. Add salt and pepper to your taste.
- PREPARING THE CELERY STALKS: Rinse stalks thoroughly in cold water and pat dry. Peel the back of the stalks using a vegetable peeler to remove the stringy portion. Cut in 3" pieces, choosing the lighter part.
- STUFFING AND COOKING CELERY - FIRST PART: Cook the celery stalks in boiling water for 2 minutes, remove and cool. Fill 1 celery stalk with meat mixture, put another celery stalk on top and press to adhere. Dip in egg and flour and fry in olive oil.
- COOKING THE STUFFED CELERY: Put the fried stuffed celery stalks in a pan with the meat sauce and cook in a low heat for 30 minutes or until very tender.
- Serve warm.
Nutrition & Diet Analysis (per serving)
1134
kcal
57% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).