Preparation BAKED STUFFED CELERY

• Wash and dry the whole celery.
  
  Now cut off a piece of the top part, keeping the heart that will then be filled with the mixed ground meat.

  

• Blanch for 7/8 minutes the celery, turning it in the casserole while it is boiling, trying not to detach the various stalks, and let it cool completely on a plate.

• For the stuffing put the mixed ground meat, the sausage meat in a bowl and mix the ingredients well with your hands.

• Add then the eggs, the grated grana and the breadcrumbs, mixing everything well.

  I also added some chopped celery leaves and adjusted the preparation with salt and pepper.

  Carefully proceed to fill the celery by inserting the meat mixture between the tender and blanched stalks.

• Tie the stuffed celery with kitchen twine (I had some roasting bands and used those as you can see from the photo of the celery before cooking) and set it aside.

• Chop a shallot and also your preferred cherry tomatoes in halves or in 4 parts and place these items at the bottom of an ovenproof dish with a little olive oil.

• Adjust with salt and pepper and bake at 374°F/392°F leaving it to cook for about 45/50 minutes, turning the baked stuffed celery a few times to ensure even cooking.

• If the tomato and shallot seasoning dries up too much, add a little boiling water so the sauce will be more fluid and tasty.

• Once cooked, serve the sliced baked stuffed celery composing the plates for your guests. A very simple but scenic and tasty dish… Enjoy your meal with baked stuffed celery!

  Annalisa