Sedano Ripieno-stuffed Celery

Ingredients

 * 10 celery (large ribs cut into 4 inch pieces)
 * ¾ cup milk
 * 2 slices bread (remove crust and cut into bite sized chunks)
 * 4 oz mortadella
 * 4 oz veal (lean)
 * 2 oz prosciutto
 * 2 jumbo eggs
 * ¼ cup parsley (any variety desired)
 * 1 tsp garlic (minced)
 * ¼ tsp nutmeg
 * 1 tsp salt
 * 1 tsp pepper
 * ½ cup locatelli cheese
 * 1 cup tomato sauce (any variety) better with homemade

Directions

 * 1) Bring a med sized pot full of water to a boil and set the celery in it.
 * 2) Cook only until barely tender when pierced with a knife, about 7 to 10 minutes.
 * 3) Drain and dry well.
 * 4) Meanwhile warm the milk in a small saucepan, add the slices of bread, and cook at a very low simmer for 10 to 15 minutes, stirring occasionally, until the mixture is creamy and oatmeal-like.
 * 5) Set aside to cool.
 * 6) Grind the mortadella, veal and prosciutto in a meat grinder or food processor outfitted with the steel blade.
 * 7) In a med sized mixing bowl, beat together the eggs, parsley, garlic, nutmeg, salt and pepper, and ¼ cup of the cheese.
 * 8) Stir in the ground meats and the milk mixture to make a creamy filling.
 * 9) Preheat the oven to 400 °F. Lightly oil a 9 or 10" baking dish.
 * 10) Spoon a thin layer of the tomato sauce over the bottom, and cover with a layer of celery.
 * 11) Spread the filling over the celery, then the rest of the tomato sauce, and finish by sprinkling with the remaining grated Parmesan. (if you have enough for a second layer, repeat the steps but set the celery stalks at a 90-degree angle to the first layer, so they form a woven pattern. Cover with filling and sauce and finish with grated Cheese.)
 * 12) Bake for 30 to 40 minutes, until the top is dappled golden brown and is brown at the edges. Serve hot or at room temperature. Ciao