Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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