-
Prepare the meat sauce.
-
Boil the celery in a large pan of
salted water for 5 minutes.
-
Drain and cool.
-
Trim any connective tissue and
discolored parts from the chicken livers and chop finely.
-
Heat the butter with the 2 tablespoons
of oil in a nonstick skillet.
-
When foaming, add the onion and garlic
and sauté for 3-4 minutes.
-
Add the chicken livers and prosciutto
and cook for a few minutes, then add the veal, breaking up any
lumps.
-
Season with salt and pepper, stir and
cook for 4-5 minutes.
-
Pour in the wine, cover and cook over
a low heat for 20 minutes.
-
Cut the celery stalks into 3 in or 7.5
cm lengths and pack each one with chicken liver stuffing.
-
Coat each piece of celery with flour,
dip in the egg and coat with bread crumbs.
-
Heat the remaining oil in a large
nonstick skillet and fry 3-4 of the stalks until golden brown on
both sides.
-
Drain on paper towels.
-
Repeat until all the stalks are fried.
-
Place a layer of celery stalks in a
warm ovenproof dish.
-
Spoon some meat sauce and any
remaining stuffing over the top and sprinkle with a little cheese.
-
Repeat until all the celery, meat
sauce and cheese are used up.
-
Be sure to finish with a layer of
cheese.
-
Bake in a preheated oven at 220oC,
Gas 7 (4250F) until the cheese turns golden brown.
-
Serve at once.
