Ingredients (For 4 serves)
- Mortadella Bologna PGI cu tinto slices, 2 oz
- black olives, 3 ½ oz
- bread crumbs, 2 oz
- green celery, 11 oz
- salt and pepper, freshly grounded, 1 teaspoon
- olive oil, 1 Tablespoon
- spring onions, finely chopped, 3 ½ oz
Cut the celery sticks into big chunks, bring a big pot of water to boil and let the celery sticks to cook slowly for about 10 minutes.
Drain and let them cool, set aside. Take a small pan and put the olive oil, add the spring onions and let them cook slowly, add salt and pepper.
Take a baking pan and put the celery chunks, spread the onion spring on top of them and add the mortadella slices, finely chopped with the olives.
Spread some bread crumbs on the surface and bake into pre heated oven at 200°C for about 20 minutes, until it turns golden brown.