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Sedani Ripieni Stuffed Celery

Ingredients (serves 4) • 8 large celery stalks • 150 g chicken livers, with the bitter green part removed, chopped finely • 300 g veal mince • 1 small onion, chopped finely • 1 carrot, chopped finely • 50 g butter

• 1 egg • 70 g grated parmesan cheese • 2 pinches of salt • 1 pinch of ground black pepper • flour • 200 g peeled chopped tomatoes • 100 ml water

Blanch the celery sticks in boiling salted water for a couple of minutes. Let them cool and cut them into 8 cm long pieces. Sautè the onion and carrot in the butter. When the onion is soft, add the chicken livers and the mince. Put the mixture in a bowl, let it cool slightly then add the egg, parmesan, salt and pepper and mix well. Spoon the mixture onto half of the celery stalks, cover these with the remaining celery stalks and tie with kitchen string. Flour them and brown them in the olive oil with the crushed garlic. Add the tomatoes and water. Simmer gently until the celery is soft and has soaked up the juices. Taste for salt and pepper, adjust as necessary and serve.


Sedani Ripieni - A Traditional Italian Recipe from our Blog  

Recipe from the "Good Tastes of Tuscany" blog. Sign up to our newsletter to read more Italian recipes!

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