Name: Sedani alla Pratese (Stuffed Celery, Prato Style)
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 8 large celery stalks; 200g (7 oz) ground beef; 200g (7 oz) Italian sausage (casing removed); 2 tablespoons olive oil; 1 small onion, finely chopped; 1 clove garlic, minced; 1 tablespoon chopped parsley; 1 large egg; 2 tablespoons grated Parmigiano-Reggiano (plus more for topping); Salt and freshly ground black pepper, to taste; 500ml (2 cups) tomato passata or purée; 1 tablespoon tomato paste; 100ml (1/2 cup) water or broth; A pinch of sugar (optional); All-purpose flour, for dredging; Vegetable oil, for frying

Why You’ll Love Sedani alla Pratese Recipe

Sedani alla Pratese is unlike any other stuffed vegetable dish. The tender, mildly sweet celery perfectly balances the richness of the meat filling and the vibrant acidity of the tomato sauce. With layers of texture—from the delicate bite of the celery to the crisp fried edges and gooey melted cheese—each bite is full of satisfying contrast. It’s a unique and authentic Italian dish that brings comfort and sophistication to the table, ideal for impressing guests or indulging in a classic homemade meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 large celery stalks
200g ground beef
200g Italian sausage (casing removed)
2 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon chopped parsley
1 large egg
2 tablespoons grated Parmigiano-Reggiano (plus more for topping)
Salt and freshly ground black pepper, to taste
500ml tomato passata or purée
1 tablespoon tomato paste
100ml water or broth
A pinch of sugar (optional)
All-purpose flour, for dredging
Vegetable oil, for frying

Directions

Trim the celery stalks, removing any tough strings, and cut each stalk into two equal pieces.
Boil the celery in salted water for about 5 minutes, until slightly tender but still firm. Drain and allow to cool.
Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft and translucent.
Add the ground beef and sausage to the pan and cook until browned, breaking up the meat as it cooks. Remove from heat and let it cool slightly.
In a bowl, combine the cooked meat with parsley, egg, grated Parmigiano-Reggiano, salt, and pepper. Mix well.
Gently pry open each piece of celery and fill with the meat mixture, pressing the stalks to close securely.
Lightly dredge each stuffed celery piece in flour.
Heat vegetable oil in a large frying pan over medium-high heat. Fry the celery pieces until golden on all sides. Drain on paper towels.
In a saucepan, combine the tomato passata, tomato paste, water or broth, a pinch of salt, and sugar if desired. Simmer for 10 minutes.
Arrange the fried celery in a baking dish, pour the tomato sauce over them, and sprinkle with extra Parmigiano-Reggiano.
Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, until bubbling and golden.

Servings and timing

Servings: 4 servings
Prep Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 20 minutes
Calories: Approximately 390 kcal per serving

Variations

Vegetarian Version: Replace the meat filling with a blend of ricotta, spinach, and breadcrumbs for a lighter vegetarian option.
Spicy Twist: Add a pinch of red chili flakes to the meat mixture or tomato sauce for a little heat.
Cheese Lovers: Mix in mozzarella or provolone with the filling for a gooey interior.
Breadcrumb Topping: Sprinkle seasoned breadcrumbs over the top before baking for a crunchy finish.
Herb Infusion: Add fresh basil or oregano to the tomato sauce for an extra aromatic touch.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Stuffed celery can be frozen before baking. Arrange in a dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
Reheating: To reheat, cover with foil and bake at 180°C (350°F) until warmed through, about 15–20 minutes. Alternatively, microwave individual portions on medium heat.

FAQs

What does “Sedani alla Pratese” mean?

“Sedani” refers to celery, and “alla Pratese” means “in the style of Prato,” a Tuscan city where this dish originates.

Can I prepare this dish ahead of time?

Yes, you can assemble and fry the stuffed celery in advance, then store it in the fridge. Add the sauce and bake just before serving.

Is it necessary to boil the celery first?

Yes, boiling helps soften the celery, making it easier to fill and ensuring it becomes tender during baking.

Can I use a different meat instead of beef and sausage?

Absolutely. Ground turkey, chicken, or even veal can be used for a different flavor profile.

What can I use instead of tomato passata?

Crushed tomatoes or canned tomato puree can work as substitutes. Adjust seasoning to taste.

Can I skip frying and bake directly?

While frying adds flavor and texture, you can skip it and bake directly. The celery will be softer and less crispy.

Is this dish gluten-free?

Not as written, due to flour used for dredging. To make it gluten-free, use a gluten-free flour alternative.

What side dishes go well with this?

Polenta, mashed potatoes, or crusty bread pair beautifully with Sedani alla Pratese.

Can I use celery hearts?

Yes, celery hearts are more tender and can be used. Just ensure they are large enough to fill.

How do I know when the dish is done baking?

The sauce should be bubbling, and the top golden with melted cheese. This usually takes 20–25 minutes in a preheated oven.

Conclusion

Sedani alla Pratese is a timeless Tuscan dish that captures the essence of rustic Italian home cooking. With its comforting layers of flavor and beautiful presentation, it’s a perfect meal for cozy gatherings, holidays, or simply celebrating the joy of authentic food. Whether you’re new to Italian cuisine or a seasoned cook, this Prato-style stuffed celery is sure to become a cherished favorite.