• Ribbed celery2

  • Whole eggs2

  • Garlic2 wedges

  • ParsleyEnough

  • FlourEnough

  • Peeled tomatoes500 g

  • Extra virgin olive oilEnough

  • saltEnough

  • pepperEnough

Preparation of Rocchini di celery

  • Wash the celery and cut them into large touches (also keep a few leaves). Boil them in salted and boiling water for 10 minutes. Once cooked and drained, chop them with the crescent until they are reduced to a pulp.
  • Squeeze the chopped celery with your hands to remove any remaining water. Transfer it to a large bowl, then add the eggs, the chopped parsley, salt, pepper and half a garlic in pieces. Mix everything.
  • Make the meatballs with the help of a soup spoon to take the same amount of mixture and make them, possibly, all the same, long and oval.
  • Flour the meatballs and fry them in hot extra virgin olive oil. Once ready, place them on absorbent paper to remove excess oil.
  • Put a sprig of parsley into small pieces and a clove of garlic crushed in a pan with a bottom of oil and heat. Add the peeled tomatoes, mash them, season with salt and cook for about ten minutes.
  • Add the meatballs to the tomato sauce. Finish cooking by removing the sauce a little and turning the meatballs a few times.
  • Serve hot.