Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 celery bunch; large
- Salt
- 1 slice bread; stale
- 1 lb ground beef; lean
- 3 eggs
- 2 tablespoons Italian parsley, fresh and chopped
- Black pepper, freshly ground
- 1/2 cup flour, unbleached
- Olive oil
- 1 clove garlic, minced
- 1-1/2 cups tomatoes, peeled or 1-1/2 cups canned tomatoes
- =
Directions
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 until bread has become a pap, the consistency of cooked cereal.
2. Separate celery stalks and remove stringy fibers. Cut into 36 2-1/2 inch pieces. Place in a saucepan with 1 teaspoon salt. Add water to cover, bring to a boil and cook, covered, for 25 to 30 minutes. Drain and let cool.
3. Place cooked bread and meat in a bowl. Add 1 egg, 1 Tablespoon parsley, 1 teaspoon salt and 1/8 teaspoon pepper. Mix well to combine. Divide into 18 small balls.
4. 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.
5. 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 tablespoons oil, remaining parsley and small amounts of salt and pepper. Place over medium heat and cook, covered, for 25 to 30 minutes.
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.