| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
Italian |
Italian, Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
|
Celery bunch; large salt |
| 1 |
sl |
Bread; stale |
| 1 |
lb |
Ground beef; lean |
| 3 |
|
Eggs |
| 2 |
tb |
Parsley, Italian;fresh chopped black pepper,freshly ground |
| 1/2 |
c |
Flour; unbleached |
|
|
Olive oil |
| 1 |
|
Garlic clove;minced |
| 1 1/2 |
c |
Tomatoes; peeled -OR- Tomatoes;canned |
INSTRUCTIONS
Place bread, covered by water in a a small saucepan and let it soak for 5
minutes. Drain excess water, place saucepan over high heat and cook,
stirring till bread has become a pap, the consistency of cooked cereal.
Separate celery stalks and remove stringy fibers. Cut into 36 2 1/2 inch
pieces. Place in a saucepan with 1 tsp salt. Add water to cover, bring to a
boil and cook, covered for 25 to 30 minutes. Drain and let cool.
Place cooked bread and meat in a bowl. Add 1 egg, 1 Tbsp parsley, 1 tsp
salt and1/8 tsp pepper. Mix well to combine. Divide into 18 small balls.
Place 1 ball between two pieces of celery and press so that they hold
together. Roll in flour and lay on a piece of wax paper. Continue until all
the meat and celery have been used.
Beat the remaining eggs with a pinch of salt. Heat 1/2 cup oil in a frying
pan; dip stuffed celery in beaten eggs and fry until golden on all sides.
Place in a large skillet in a single layer. Add garlic, tomatoes, 3 Tbsp
oil, remaining parsley and small amounts of salt and pepper. Place over
medium heat and cook, covered for 25 to 30 minutes. SERVES: 4-6 Note: You
may prepare stuffed celery a day ahead of time. Reheat a moment before
serving, it actually tastes better than when served immediately after
cooking.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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