*  Exported from  MasterCook  *
 
                               Stuffed Celery
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Italian                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Celery bunch -- large
    1      slice         Bread -- stale
    1      pound         Ground beef -- lean
    3                    Eggs
    2      tablespoons   Parsley, Italian -- fresh
                          -- black pepper,freshly
      1/2  cup           Flour -- unbleached
                         Olive oil
    1                    Garlic clove -- minced
    1 1/2  cups          Tomatoes -- peeled -OR-
    1 1/2  cups          -Tomatoes -- canned
 
 Sedani Ripeni To quote the author, “This is another of the stuffed
 vegetable dishes that were originally created to go with couscous, but
 they are so popular that they have earned the status on their own as a
 main dish.” 
 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 till bread has become a pap, the consistency of cooked cereal.
 Separate celery stalks and remove stringy fibers. Cut into 36 2 1/2
 inch pieces. Place in a saucepan with 1 tsp salt. Add water to cover,
 bring to a boil and cook, covered for 25 to 30 minutes. Drain and let
 cool.
 
 Place cooked bread and meat in a bowl. Add 1 egg, 1 Tbsp parsley, 1 tsp
 salt and1/8 tsp pepper. Mix well to combine. Divide into 18 small
 balls.
 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.
 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
 Tbsp oil, remaining parsley and small amounts of salt and pepper. Place
 over medium heat and cook, covered for 25 to 30 minutes. SERVES: 4-6 
  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.
 
  Source:_The Classic Cuisine of the Italian Jews_
 
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