A traditional Tuscan specialty, Sedani alla Pratese is a hearty, comforting dish straight from the town of Prato. It features tender celery stalks that are carefully filled with a savory blend of ground beef and Italian sausage, gently fried to golden perfection, then nestled into a rich tomato sauce and baked with a generous sprinkle of Parmigiano-Reggiano. This rustic yet refined dish is deeply rooted in local tradition, often served during celebrations, Sunday gatherings, and festive occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 large celery stalks
200g ground beef
200g Italian sausage (casing removed)
1 small onion, finely chopped
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon chopped parsley
1 large egg
2 tablespoons grated Parmigiano-Reggiano (plus more for topping)
Salt and freshly ground black pepper, to taste
500ml tomato passata or purée
1 tablespoon tomato paste
100ml water or broth
A pinch of sugar (optional)
All-purpose flour, for dredging
Vegetable oil, for frying
Directions
I start by trimming the celery stalks and peeling off any tough strings. Then, I cut each stalk into two equal pieces.
I boil the celery in salted water for about 5 minutes until just tender, then drain and let them cool.
In a skillet, I heat olive oil and sauté the onion and garlic until soft and fragrant.
I add the ground beef and sausage, cooking until browned and crumbly. I remove it from the heat and let it cool.
Once cooled, I mix the meat with parsley, egg, Parmigiano-Reggiano, salt, and pepper in a bowl.
I gently open each celery piece and stuff it with the meat mixture, pressing it shut firmly.
Each stuffed piece gets lightly dredged in flour.
I fry the celery in hot vegetable oil until golden all around, then let them drain on paper towels.
Meanwhile, I prepare the tomato sauce by simmering the passata, tomato paste, water or broth, salt, and a pinch of sugar for 10 minutes.
I arrange the fried celery in a baking dish, pour the sauce over, and top with more Parmigiano-Reggiano.
I bake the dish in a preheated oven at 180°C (350°F) for 20–25 minutes, until bubbling and golden.
Servings and timing
This recipe makes 4 servings and takes about 1 hour and 20 minutes from start to finish. That includes 30 minutes of prep time and 50 minutes of cooking. Each serving is around 390 kcal, making it a filling and flavorful main dish.
Variations
I sometimes add a bit of cooked rice or breadcrumbs to the meat mixture to stretch the filling.
For a lighter version, I skip the frying step and go straight to baking the stuffed celery in the sauce.
A vegetarian variation can be made using a mixture of finely chopped mushrooms, lentils, and cheese in place of the meat.
For a spicier kick, I add a pinch of red pepper flakes to the tomato sauce or mix them into the stuffing.
I’ve also used ground turkey or chicken as a leaner substitute for the beef and sausage.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a covered baking dish and warm them in the oven at 170°C (340°F) for about 15–20 minutes, or until heated through. The microwave works too, though the texture is best preserved in the oven. This dish can also be frozen after baking—just thaw overnight in the fridge before reheating.
FAQs
How do I keep the stuffed celery from falling apart?
I make sure not to overcook the celery during boiling—it should be just tender enough to bend but still firm. I also press the filling in tightly and handle them gently during dredging and frying.
Can I make this dish ahead of time?
Yes, I often prepare the stuffed and fried celery the day before. I store them in the fridge, then assemble with sauce and bake before serving.
Is it necessary to fry the celery before baking?
Frying gives the celery a richer flavor and golden crust, but if I’m short on time or looking for a lighter version, I bake them directly in the sauce.
What’s the best way to serve Sedani alla Pratese?
I usually serve it hot, straight out of the oven, with some crusty bread to soak up the sauce and a green salad on the side.
Can I use other types of sausage?
Absolutely. I’ve tried spicy Italian sausage and even fennel sausage—both add a unique depth to the filling.
Conclusion
Sedani alla Pratese is one of those dishes that reminds me why I love traditional Italian cooking. It’s comforting, flavorful, and made with care. Whether I’m preparing it for a Sunday dinner or a special occasion, it always brings a sense of celebration to the table. It’s a little bit rustic, a little bit elegant, and every bite is a taste of Tuscany.
Recipe:
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Sedani alla Pratese (Stuffed Celery, Prato Style)
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Diet: Halal
Description
Sedani alla Pratese is a traditional Tuscan dish from Prato, featuring tender celery stalks stuffed with a savory mix of ground beef and Italian sausage. The celery is lightly fried, then baked in a rich tomato sauce and topped with Parmigiano-Reggiano, making for a hearty and comforting main course.
Ingredients
8 large celery stalks
200g ground beef
200g Italian sausage (casing removed)
2 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, minced
1 tablespoon chopped parsley
1 large egg
2 tablespoons grated Parmigiano-Reggiano (plus more for topping)
Salt and freshly ground black pepper, to taste
500ml tomato passata or purée
1 tablespoon tomato paste
100ml water or broth
A pinch of sugar (optional)
All-purpose flour, for dredging
Vegetable oil, for frying
Instructions
- Trim the celery stalks and remove tough strings. Cut each stalk into two equal pieces.
- Boil the celery in salted water for about 5 minutes until just tender. Drain and let cool.
- Heat olive oil in a skillet and sauté the onion and garlic until soft and fragrant.
- Add the ground beef and Italian sausage, cook until browned and crumbly. Remove from heat and let cool.
- In a bowl, mix the cooled meat with parsley, egg, Parmigiano-Reggiano, salt, and pepper.
- Gently open each celery piece and stuff it with the meat mixture. Press shut firmly.
- Dredge each stuffed celery piece lightly in flour.
- Fry the celery in hot vegetable oil until golden on all sides. Drain on paper towels.
- Prepare the tomato sauce by simmering passata, tomato paste, water or broth, salt, and a pinch of sugar for 10 minutes.
- Arrange the fried celery in a baking dish. Pour the tomato sauce over them and top with more Parmigiano-Reggiano.
- Bake in a preheated oven at 180°C (350°F) for 20–25 minutes, until bubbling and golden.
Notes
You can add cooked rice or breadcrumbs to the filling to stretch the mixture.
Skip frying for a lighter version—bake directly in sauce.
Use chopped mushrooms and lentils for a vegetarian filling.
Red pepper flakes can add heat to the dish.
Ground turkey or chicken can substitute the beef and sausage.
Store leftovers in the fridge for up to 3 days; reheat in oven for best texture.
The dish can be frozen after baking and thawed before reheating.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 6g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 90mg
