Stuffed celery
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Stuffed celery
  Celery    Vegetables    Italian  
Last updated 6/12/2012 1:25:16 AM. Recipe ID 59143. Report a problem with this recipe.
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      Title: Stuffed celery
 Categories: Italian, Vegetables
      Yield: 1 Servings
 
      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-
  1 1/2 c  -Tomatoes;canned
 
   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.
 




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Recipe ID 59143 (Apr 03, 2005)

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