Description
A traditional Tuscan comfort dish from Prato, Sedani alla Pratese features tender celery stalks stuffed with a savory mixture of beef, sausage, herbs, and cheese, fried until golden, then baked in tomato sauce for a hearty, celebratory meal.
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
Instructions
- Trim the celery stalks and remove any tough strings. Cut each stalk into 2 equal pieces.
- Boil the celery in salted water for about 5 minutes, until slightly tender but not mushy. Drain and set aside to cool.
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent.
- Add ground beef and sausage to the skillet. Cook until browned, breaking up with a spoon. Remove from heat and let cool slightly.
- In a bowl, combine the cooked meat mixture with parsley, egg, Parmigiano-Reggiano, salt, and pepper.
- Gently open each piece of celery and fill with the meat mixture, pressing to close tightly. Repeat for all pieces.
- Lightly dredge each stuffed celery in flour.
- Heat vegetable oil in a large frying pan over medium-high heat. Fry the stuffed celery pieces until golden on all sides. Drain on paper towels.
- In a saucepan, heat tomato passata with tomato paste, water or broth, a pinch of salt, and sugar (if needed). Simmer for 10 minutes.
- Arrange the fried celery in a baking dish, cover with tomato sauce, and sprinkle with extra Parmigiano-Reggiano.
- Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, until bubbling and golden.
Notes
- You can prepare the stuffed celery a day in advance and bake before serving.
- Use homemade tomato sauce for deeper flavor if desired.
- Adjust the amount of Parmigiano-Reggiano to taste.
- The sugar helps balance acidity in the tomato sauce—add only if needed.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 95mg
