Sedano Ripieno-stuffed Celery

== Ingredients ==
* 10 celery (large ribs cut into 4 inch pieces)
* ¾ cup milk
* 2 slices bread (remove crust and cut into bite sized chunks)
* 4 oz mortadella
* 4 oz veal (lean)
* 2 oz prosciutto
* 2 jumbo eggs
* ¼ cup parsley (any variety desired)
* 1 tsp garlic (minced)
* ¼ tsp nutmeg
* 1 tsp salt
* 1 tsp pepper
* ½ cup locatelli cheese
* 1 cup tomato sauce (any variety) better with homemade
== Directions ==
# Bring a med sized pot full of water to a boil and set the celery in it.
# Cook only until barely tender when pierced with a knife, about 7 to 10 minutes.
# Drain and dry well.
# Meanwhile warm the milk in a small saucepan, add the slices of bread, and cook at a very low simmer for 10 to 15 minutes, stirring occasionally, until the mixture is creamy and oatmeal-like.
# Set aside to cool.
# Grind the mortadella, veal and prosciutto in a meat grinder or food processor outfitted with the steel blade.
# In a med sized mixing bowl, beat together the eggs, parsley, garlic, nutmeg, salt and pepper, and ¼ cup of the cheese.
# Stir in the ground meats and the milk mixture to make a creamy filling.
# Preheat the oven to 400 °F. Lightly oil a 9 or 10" baking dish.
# Spoon a thin layer of the tomato sauce over the bottom, and cover with a layer of celery.
# Spread the filling over the celery, then the rest of the tomato sauce, and finish by sprinkling with the remaining grated Parmesan. (if you have enough for a second layer, repeat the steps but set the celery stalks at a 90-degree angle to the first layer, so they form a woven pattern. Cover with filling and sauce and finish with grated Cheese.)
# Bake for 30 to 40 minutes, until the top is dappled golden brown and is brown at the edges. Serve hot or at room temperature. Ciao
Category:Healthy Side Dishes
Category:Celery Recipes
Category:Romano Recipes
Category:Veal Recipes
Category:Luncheon meat Recipes
Category:Prosciutto Recipes
Category:Egg Recipes
Category:Milk and cream Recipes
Category:Tomato sauce Recipes