Céleri façon Prato
Prato-Style celery is a dish with a unique flavor that represents the culinary tradition of Prato. This delicacy has country roots and, although its exact origins are unknown, it is thought to date back to medieval times, when it was prepared on the occasion of 8th September, the Feast of the Madonna of the Fair.
The preparation of this dish requires dedication, and like many popular recipes, there are numerous variations, from the most classic to the most innovative. Today, Prato-style celery is a must-have in every local restaurant and is a pleasure to enjoy it on any occasion.
Ingredients Ingredients
- 4 celeries
- · 300 g of minced veal
- · 150 g of minced mortadella
- · 1 tablespoon of chopped parsley
- · Half a clove of minced garlic
- · 50 g of grated parmesan
- · 5 eggs (2 for the dough)
- · 3 tablespoons of flour
- · 300/400 g of meat sauce
- · Extra virgin olive oil
- · Salt and pepper
Preparation
Start by washing the celeries and blanching them in boiling salted water, then let them cool on a cloth.
In the meantime, prepare a mixture with minced veal, mortadella, parmesan, two eggs, salt, pepper, parsley and garlic.
Fills the celeries and pairs them two by two, flour them and dip them in beaten egg before frying them.
Subsequently, put them to simmer in a pan with the meat sauce, tomato sauce or in the broth, depending on your taste.
If you wish, complete the dish with a sprinkling of parmesan at the end of cooking, letting it melt on the heat.
Prato-style celery is a genuine delight that will lead you to discover the culinary tradition of Prato in every bite.
