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
