Tuscan-style Stuffed Celery
- 8 stalks celery
- 5 oz chicken livers
- ½ lb Minced veal meat
- 3 eggs
- 1 ¾ oz grated Parmigiano Reggiano cheese
- all-purpose flour
- 1 onion
- meat sauce
- extra virgin olive oil
- salt and pepper
Thoroughly clean the white ribs of large fresh celery heads, removing the leaves, branches and strings. Wash them and blanch for a few minutes in boiling salted water.
Leave to cool, and one by one re-examine them and remove any remaining strings and cut them into pieces 3.5 inches long.
In a casserole, brown in the butter, the onion, chopped, the chicken livers and the minced veal.
After a few minutes, off the heat, blend in 1 egg, the Parmesan, and season with salt and pepper.
Distribute the filling on each piece of celery and cover with the other part of the rib.
Tie them together, without knots, using white string so that they remain whole during cooking. Coat well in flour and dip in the 2 eggs beaten and salted.
Then fry them in a pan. In an oven pan, put abundant meat sauce kept liquid, add the celery and cook slowly until the celery has absorbed the sauce and taken on a vivid red color.
Untie before serving.