Instructions: Separate the celery stalks and remove the stringy fibers. Cut the ribs in to 36 (2 1/2-inch) pieces. Place in a saucepan with 1 teaspoon salt. Add water to cover, bring to a boil, and cook, covered 25 to 30 minutes. Drain and let cool.

Place the soaked bread and meat in a bowl. Add 1 egg, 1 tablespoon parsley, 1 teaspoon salt and 1/8 teaspoon pepper. Mix well to combine. Divide into 18 small balls.

Place 1 small ball between 2 pieces of celery and press so that they hold together. Roll in 1/2 cup flour and lay on a sheet tray. Continue until all ingredients have been used.

Beat the remaining eggs with a pinch of salt. Heat 1/2 cup oil in a heavy-bottomed skillet, dip the stuffed celery in the beaten egg and then into the other 1/2 cup flour. Fry in the oil until golden on all sides.

Place in a large skillet in a single layer. Add the garlic, tomatoes, 3 tablespoons oil, remaining parsley, and small amounts of salt and pepper. Place over medium heat and cook, covered, for 25 to 30 minutes.

This recipe yields 4 servings.

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