Stuffed Celery:Sedani Ripieni
- 1 large bunch celery
- Salt, to taste
- 1 slice stale bread, soaked in milk and squeezed dry
- 1 pound lean ground beef
- 3 eggs
- 1/2 bunch Italian parsley, finely chopped to yield 2 tablespoons
- Freshly ground black pepper, to taste
- 1 cup unbleached flour
- Olive oil
- 1 clove garlic, finely chopped
- 1 1/2 cups ripe tomatoes, peeled and coarsely chopped
Separate the celery stalks and remove the stringy fibers. Cut the ribs in to 36 (2 1/2-inch) pieces. Place in a saucepan with 1 teaspoon salt. Add water to cover, bring to a boil, and cook, covered 25 to 30 minutes. Drain and let cool.
Place the soaked bread and meat in a bowl. Add 1 egg, 1 tablespoon parsley, 1 teaspoon salt and 1/8 teaspoon pepper. Mix well to combine. Divide into 18 small balls.
Place 1 small ball between 2 pieces of celery and press so that they hold together. Roll in 1/2-cup flour and lay on a sheet tray. Continue until all ingredients have been used.
Beat the remaining eggs with a pinch of salt. Heat 1/2-cup oil in a heavy-bottomed skillet, dip the stuffed celery in the beaten egg and then into the other 1/2-cup flour. Fry in the oil until golden on all sides. Place in a large skillet in a single layer. Add the garlic, tomatoes, 3 tablespoons oil, remaining parsley, and small amounts of salt and pepper. Place over medium heat and cook, covered, for 25 to 30 minutes.
Recipe copyright 2000, Mario Batali. All Rights Reserved.
Recipe courtesy of Emeril Lagasse