 Ingredients
for 4 persons:
A large head of celery
2 eggs
100 g grated Grana Padano
salt.
- For the béchamel:
1/2 litre milk
30 g flour
50 g butter
a pinch of salt,
nutmeg, pepper.
• Peel the celery, cut into small pieces and cook it in plenty
of salted water for 25 minutes. When it is cooked, drain it well
and let it sit till it is tepid.
• Separately, melt the butter, add the flour and mix well
to a creamy consistency, then pour in a little milk.
• Mix and add more milk. Salt and season with- nutmeg and
pepper.
• Cook over a low heat, stirring until the sauce coats
the wooden spoon.
• Beat the eggs in a bowl with the Grana Padano,
salt and pepper and add the béchamel and the celery.
Stir the mixture well and pour it into a buttered loaf tin.
• Put in a preheated oven (180°C) and bake for 20 minutes.
Serve tepid cut in slices.
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Consorzio per la tutela del Formaggio Grana Padano
