Aluminum in the kitchen

Italian Villages – Stuffed Celery


  • 1 celery
  • 200 g of sausage
  • 200 g of mixed minced meat
  • 2 eggs
  • Salt
  • 2 tablespoons of flour
  • Fry oil
  • Grated Parmesan cheese

Ingredients for the tomato sauce

  • 1 small carrot
  • 1 small shallot
  • 250 ml of tomato sauce
  • Extra virgin olive oil
  • Salt


Pour 3-4 tablespoons of extra virgin olive oil into a large pan with the carrot and shallot. Fry for two minutes then, add the tomato puree with a pinch of salt. Cook for about 15 minutes over medium heat, diluting with half a glass of water. Meanwhile, clean the celery by removing the outer leaves and leaving only the central part. Rinse it well and put it in a large pot full of salted water. Cook for about 10 minutes; drain and let cool. Mix the sausage, minced meat and a pinch of salt in a bowl. Then, put the mix between the celery stalks and close them with the help of a kitchen string.


Dip the celery in the flour and beaten eggs. Fry it in abundant boiling oil until golden. Then, drain and remove the string. Arrange the celery in our Smoothwall lacquered aluminum container and cover it with the sauce. Sprinkle with a spoonful of Parmesan cheese and bake at 356ยฐ F for about 25 minutes. Serve your stuffed celery hot.

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