Stuffed celery

Yield: 1 Servings

Ingredients:

1 Celery bunch; large -salt
1 sl Bread; stale
1 lb Ground beef; lean
3 Eggs
2 tb Parsley

Instructions:

Italian;fresh -chopped -black pepper freshly ground 1/2 c Flour; unbleached Olive oil 1 Garlic clove;minced 1 1/2 c Tomatoes; peeled -OR- 1 1/2 c -Tomatoes;canned 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.