Sedani Ripieni

Prato delicacy, calling for long preparation, traditionally cooked for September 8th, the festival of the Madonna della Fiera.

Ingredients 
(4 pers.)
- 4 sticks of celery,
- 300 gr. of ground veal,
- 150 gr. of ground mortadella,
- a tablespoon of crushed parsley,
- half a clove of crushed garlic,
- 50 gr. of grated parmigiano,
- 5 eggs, of which 2 for the filling, 
- 3 tablespoons of flour,
- 350 gr. of meat sauce,
- olive oil, salt, pepper, nutmeg

Directions
Wash the celery sticks, removing the blades from the biggest stalks, then cut them into pieces of about 8 cm each one. Blanch them in boiling salty water, then leave them to dry on a kitchen towel and covered with another one: put over some weights to spill all the water. Then prepare the filling with the ground meat, the mortadella, the crushed parsley and garlic, the parmigiano, the two eggs, salt, pepper and nutmeg.
When the sticks of celery are cool and dry, put aside the half one. Fill a half with the filling, cover them with the other, dredge them in the flour and dip them into the beaten eggs. Fry them in the olive oil. In the meantime, prepare in a big pot the meat sauce, or tomato sauce or maybe duck sauce: when it comes to a boil, dip the sticks into, until they become brick red.

Buon Appetito