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Stuffed Celery with Hazelnuts

Sedano Farcito alla Nocciola
Serves 4


4 ribs celery, cleaned and cut into 2-inch lengths

1 1/2 cups fresh ricotta cheese at room temperature

1/3 cup hazelnuts

2 sprigs fresh parsley, stemmed

1 whole clove peeled garlic


Filippo Berio extra virgin olive oil



Place the ricotta cheese in a bowl and whip it with an immersion blender until it is smooth.  Set aside

In a small food processor, pulse the nuts, parsley and garlic together.  Add all but 2 tablespoons of the nut mixture to the cheese and salt to taste.  Mix well.  Transfer the mixture to a tipless pastry bag and pipe into celery.

Arrange on platter and sprinkle with remaining nuts and a drizzle of oil.

Note:  If you wish to remove the thin paper-like wrapping from the nuts, boil them for a few minutes in a small pan with 2 cups of water and 3 tablespoons of baking soda.  When a slight squeeze of the nut causes the paper to part from the nut, remove from the water and cool until you can handle them easily.

This recipe is featured on show 2418 - Little Bites.


  1. Rena Conley's avatar

    Rena Conley

    Mary Ann is a delight. Cooks great food, great ideas, and stays current with our life and times. I view her show on Monday mornings at 7 a.m. CST in the Baton Rouge/Gonzales area on PBS3. Love her show.
    Does her book cover Gluten Free Pasta and the best type to buy? I love pasta; but haven't been eating it very much since learning of my allergies. I know she said rice pasta; can she give me a cook brand. Thanks.

    Wish I were her neighbor, Mary Ann is true.

    Rena Conley
  2. Jean Asmus's avatar

    Jean Asmus

    Mary Ann, I so enjoy your show! Such variety and ideas to keep me inspired. I like the way you have so many interesting ways to cook and serve vegetables, pastas, etc. I feel you are my friend and I treasure our times together!

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