tagAlt.Riviera style stuffed celery

Prato-style Stuffed Celery

A special recipe from the Tuscan city of Prato, nearby Florence, this stuffed celery dish is one of a kind!

  • ( Scored 5 on 1 reviews )

Lauren F. Kitchens:

"Stuffed Celery? Weird!", is what I thought when I first saw this recipe pop up! And wow, am I happy I tried it!! I definitely have a new found love f...

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We might think of celery as being a base ingredient, a fundamental part of any self-respecting Italian soffritto. But then we think celery might stop there, that it becomes a seasonal vegetable without much role in Italian cuisine once you move past a sauce preparation. Instead, friends of exciting Italian cooking, there's more to celery than meets the eye, or the taste buds!

This highly unique style of celery presentation is more than just a simple snack - when celery is blanched, it turns this seasonal vegetable from a crunchy veggie into a semi-sweet (with natural sweentess, of course) vessel for a creamy, rich stuffing brimming with Italian flavors like mortadella and Parmesan cheese.

This is quite far removed from the classic filled celery we remember as kiddie snacks and moves us into full-on adult cuisine lands. You might even say this moves us into the territory of delicious antipasto-style savory celery bites with a bite.

If your palates include a love of salt and umami, the filling for this classic stuffed celery will meet your flavor loves perfectly. While Italian-style stuffed celery might not be first dish that jumps to mind when you think about classic Italian cooking, the Riviera-style stuffed celery dish is a surprising find - perfectly light in time for the spring season, yet perfectly filling to meet all appetite demands.

For other Mamablip veggie-based dishes, be sure to check out the Vegetable Recipe index on Mamablip. Read up on your seasonal Italian vegetables, and get cracking on that springtime Italian meal planning! Sign up below for delicious Italian recipes, wine news, and tips in the Mamablip newsletter. A quick sign-up and you'll get these details delivered right to your inbox once a week - could living like an Italiano be any easier?

Ingredients

for 4 servings

Prato-style Stuffed Celery Ingredients

  • Celery (Stalk) 10
  • Ground Beef 300 grams
  • Boiled Ham 80 grams
  • Egg 2
  • Parmesan cheese (Grated)
  • Garlic Cloves 2
  • Parsley (Stem) as needed
  • Onion 1
  • Tomato concentrate 600 grams
  • Extra-virgin olive oil 8 table-spoon
  • Salt and Pepper as needed
  • All-purpose flour as needed

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

'61 Rosè Wine - Berlucchi Wine Estate

0.75l

A lovely blend of Pinot Noir (60%) and Chardonnay. Deep pink in color, with lively notes of berries and pleasant vinosity.

View product

Preparation

for 4 servings

Step

1

Of 4

Prepare the Celery

Trim down the celery stalks to a length of 25cm. 

Boil celery in salted water for approximately 15 minutes.  

Allow to cool slightly, then cut each stalk in half.

Step

2

Of 4

Prepare the Stuffing

Prepare the stuffing mixture by combining the ground beef, eggs, prosciutto (or mortadella), and Parmesan. 

Adjust to taste with salt & pepper.  Fill half of the cut celery with the stuffing, and for each filled piece, top with the unfilled half of the stalk (like a lid). 

Tie each celery packet together using standard kitchen string.

Step

3

Of 4

Cook the Stuffed Celery

Dredge each tied celery packet in flour on a plate. 

Fry in hot oil over medium-high heat. 

Allow to fry until the celery has developed a little color and browning, remove from heat, and place on plate.

Step

4

Of 4

Complete dish

Heat oil in large sauté' pan, cook soffrito of carrot and onion until slightly wilted and softened. 

Add the tomato puree', add salt to taste. 

Set heat on low, add the fried celery packets, and allow to cook about 30 minutes (over low heat).  

Serve warm.

Try it with...

more wines...

Filippo Bartolotta

Filippo Bartolotta

'61 Rosè Wine - Berlucchi Wine Estate

0.75l

A lovely blend of Pinot Noir (60%) and Chardonnay. Deep pink in color, with lively notes of berries and pleasant vinosity.

View product

...Great Italian Goddies!

'61 Rosè Wine - Berlucchi Wine Estate

0.75l

A lovely blend of Pinot Noir (60%) and Chardonnay. Deep pink in color, with lively notes of berries and pleasant vinosity.

View product

Valtènesi Rosa Wine

0.75l

Valtènesi Chiaretto, a real and proper enological exclusivity of the Brescian Riviera of Lake Garda.

View product

Pecorino d'Abruzzo Wines

0.75l

Pecorino d'Abruzzo: pure softness expressed in wine

View product

'61 Rosè Wine - Berlucchi Wine Estate

0.75l

A lovely blend of Pinot Noir (60%) and Chardonnay. Deep pink in color, with lively notes of berries and pleasant vinosity.

View product

Valtènesi Rosa Wine

0.75l

Valtènesi Chiaretto, a real and proper enological exclusivity of the Brescian Riviera of Lake Garda.

View product

Pecorino d'Abruzzo Wines

0.75l

Pecorino d'Abruzzo: pure softness expressed in wine

View product

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Reviews

L

Lauren F. Kitchens Tuesday 30th of March 2021

Stuffed Celery

"Stuffed Celery? Weird!", is what I thought when I first saw this recipe pop up! And wow, am I happy I tried it!! I definitely have a new found love for celery in all forms!

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