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Stuffed Celery: Sedani Ripieni (Mario Batali) Recipe

Stuffed Celery: Sedani Ripieni (Mario Batali) Recipe

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Stuffed Celery: Sedani Ripieni (Mario Batali)

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Ingredients:

Serving

4 large celery ribs
1/2 lb chicken livers
1/3 lb ground veal
2 tbsp extra-virgin olive oil
salt and freshly ground black pepper
1/4 cup red wine
1/4 cup grated pecorino
1/4 cup chopped parsley leaves
2 cups basic tomato sauce , recipe follows
1/4 cup extra-virgin olive oil
1 spanish onion, 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tbsp chopped fresh thyme leaves, or 1 tbsp dried
1/2 medium carrot, finely grated
2 (28-oz) cans peeled whole tomatoes , crushed by hand and juices reserved
salt

Directions:

Preheat the oven to 350 degrees F.
Bring 6 quarts water to a rolling boil and add 2 tablespoons salt. Set up an ice bath nearby.
Using a vegetable peeler, carefully peel any of the tough string from the celery, removing almost an entire outer layer. Then, cut the celery into 2-inch pieces. Add the celery to the boiling water and cook until tender, about 10 to15 minutes. Refresh the celery in the ice bath then set out to air dry.
Roughly chop the chicken livers. In a small bowl, combine the chicken livers and ground veal. Add the olive oil and mix well until all the ingredients are combined. Add the salt and pepper, to taste. Add the red wine, pecorino, parsley and mix well.
Using your fingers, gently stuff the filling into the celery shells . Place in a lightly oiled baking pan. Ladle the tomato sauce over the stuffed celery and bake until hot and bubbly, about 30 minutes.
Basic tomato sauce:
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
Yield: 4 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	537.15 Kcal (2249 kJ)
Calories from fat	318.46 Kcal
		% Daily Value*
Total Fat	35.38g	54%
Cholesterol	258.33mg	86%
Sodium	2349.8mg	98%
Potassium	833.36mg	18%
Total Carbs	36.2g	12%
Sugars	14.17g	57%
Dietary Fiber	4.94g	20%
Protein	19.99g	40%
Vitamin C	25.2mg	42%
Vitamin A	0.1mg	3%
Iron	9.5mg	53%
Calcium	173.3mg	17%

Amount Per 100 g
Calories	149.69 Kcal (627 kJ)
Calories from fat	88.75 Kcal
		% Daily Value*
Total Fat	9.86g	54%
Cholesterol	71.99mg	86%
Sodium	654.82mg	98%
Potassium	232.23mg	18%
Total Carbs	10.09g	12%
Sugars	3.95g	57%
Dietary Fiber	1.38g	20%
Protein	5.57g	40%
Vitamin C	7mg	42%
Iron	2.6mg	53%
Calcium	48.3mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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