Recipe courtesy of Mario Batali
Print
Total:
1 hr 20 min
Prep:
20 min
Cook:
1 hr
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 large celery ribs
  • 1/2 pound chicken livers
  • 1/3 pound ground veal
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1/4 cup red wine
  • 1/4 cup grated pecorino
  • 1/4 cup chopped parsley leaves
  • 2 cups basic tomato sauce, recipe follows
Basic tomato sauce:
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion, 1/4-inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
  • 1/2 medium carrot, finely grated
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt

Directions

Preheat the oven to 350 degrees F.

Bring 6 quarts water to a rolling boil and add 2 tablespoons salt. Set up an ice bath nearby.

Using a vegetable peeler, carefully peel any of the tough string from the celery, removing almost an entire outer layer. Then, cut the celery into 2-inch pieces. Add the celery to the boiling water and cook until tender, about 10 to15 minutes. Refresh the celery in the ice bath then set out to air dry.

Roughly chop the chicken livers. In a small bowl, combine the chicken livers and ground veal. Add the olive oil and mix well until all the ingredients are combined. Add the salt and pepper, to taste. Add the red wine, pecorino, parsley and mix well.

Using your fingers, gently stuff the filling into the celery "shells". Place in a lightly oiled baking pan. Ladle the tomato sauce over the stuffed celery and bake until hot and bubbly, about 30 minutes.

Basic tomato sauce:

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Stuffed Artichokes: Carciofe Ripieni

Recipe courtesy of Mario Batali

Stuffed Artichokes (Carciofi Ripieni)

Recipe courtesy of Mario Batali

Stuffed Meatballs: Polpettone Ripieni

Recipe courtesy of Mario Batali

Giuditta's Pomodori Ripieni: Guiditta's Stuffed Tomatoes

Recipe courtesy of David Rocco

Stuffed Celery Stalks

Recipe courtesy of Chuck Hughes

Baked Stuffed Squid: Calamari Ripieni al Forno

Recipe courtesy of Nina Groppo

Celery Soda

Recipe courtesy of Alton Brown

Braised Celery

Recipe courtesy of Alton Brown

Celery Remoulade

Recipe courtesy of Alton Brown

On TV

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c
On Tonight
On Tonight

MasterChef Canada

8pm | 7c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here