Celery stuffed with Prato


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How celery stuffed with Prato is made, a typical recipe from the province of Prato, to be fried in a pan, with lean veal, eggs and parmesan among the ingredients.


Ingredients for 4 portions

- 3 eggs

- Parmesan: gr. 50


- Flour

- Butter gr. 50

- A small onion


- Gravy

- 8 beautiful celery ribs

- Chicken livers: gr. 150


- Lean ground beef: gr. 250

- Olive oil

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- Salt and pepper

Preparation of celery stuffed with Prato

Take the white ribs of large and fresh celery, clean them well by removing leaves, twigs and threads. Wash and scald them for a few minutes in salted boiling water.

Let them cool, one by one, pass them over by removing the stringy parts and cutting them into 10 cm long pieces. In a saucepan, sauté the chopped onion, the chopped livers and the ground veal in the butter.

After a few minutes, off the heat, add an egg, parmesan, salt and pepper. Spread the filling over each celery and cover them with the other half of the ribs. Tie them with white thread so that they remain whole during cooking.

Infarintateli well and pass them in beaten and salted eggs. Then fry them in plenty of oil.

In a pan put plenty of meat sauce kept a little liquid, add the celery and cook them slowly until they have pulled the sauce and have taken on a nice bright red color.

Untie them before serving.

PROVANDO COMIDA TÍPICA em MODENA, Itália! [Legendado T13 E55] (March 2024)


Tags: Side Dishes
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