Celery sticks stuffed with ricotta and sun-dried tomatoes
Crisp celery segments filled with ricotta, sun-dried tomatoes and olives: a fresh, zesty bite with no cooking required.
A recipe from the ITALAZA kitchen
Preparation 15 min · Cooking 0 min (not counting bringing the water to the boil)
A little longer than planned: 15 min.
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In the kitchen 6 steps
- Wash the celery stalks (6 pieces), remove the toughest strings with a vegetable peeler and dry thoroughly.
- Cut them into segments about five centimeters long, keeping the hollow inside each stalk clear.
- Drain the sun-dried tomatoes (60 g) and chop them very finely; also chop the pitted olives (40 g).
- In a bowl, work the ricotta (200 g) with a fork, then mix in the tomatoes, olives, olive oil (20 ml) and chopped basil (½ bunch). Season with pepper: the sun-dried tomatoes already add salt and plenty of flavor.
- Fill the hollow in each celery segment with the mixture using a small spoon or piping bag, forming a slight mound.
- Garnish with a small basil leaf and refrigerate until serving.
Tip: Choose the more tender, less stringy inner stalks; save the yellow leaves, which are very fragrant, to garnish the dish.
Probably contains: milk, celery, sulphites · check the labels
Product labels: Citres Sun-Dried Tomatoes – Oregano, Chili and Garlic, Piccardo & Savoré Taggiasca Olives – Marinated in Oil, Toscano IGP Morettini Olive Oil – Extra Virgin