Preparation BAKED STUFFED CELERY RECIPE

• Wash and dry the whole celery.
  
  Now cut a piece off the top while keeping the heart, which will 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 filling put the mixed ground meat, the salami paste into a bowl, and mix the ingredients well with your hands.

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

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

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

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

• Chop a shallot and also cut the cherry tomatoes you prefer into halves or quarters and place these ingredients on the bottom of a baking dish with a little olive oil.

• Adjust salt and pepper and bake at 375°F/400°F for about 45/50 minutes, occasionally turning the baked stuffed celery to ensure even cooking.

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

• Once cooked, just bring to the table the baked stuffed celery, sliced, already composing the plates for your guests. A very simple but visually appealing and tasty dish… Enjoy your meal with the baked stuffed celery!

  Annalisa