Barchette di sedano con gorgonzola e noci (Celery Boats with Gorgonzola and Walnuts)

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One bunch of celery
200g (7 oz) gorgonzola
100g (3-1/2 oz) mascarpone
Walnuts, q.b.

Optional:

Freshly ground or cracked black pepper
Minced chives or parsley

Directions

Trim the celery top and bottom, then cut the stalks into lengths that will resemble little canoes or, in Italian parlance, “boats”. I like my boats about 5cm/2 inches long, but the exact length is up to you.

In a bowl, mix the gorgonzola and mascarpone until you get a smooth, homogenous paste. If using, add the pepper and chives and fold them well into the mixture. (Some recipes call for salt, too, but I find it unnecessary.)

Fill the insides of your celery boats with the cheese mixture. Top each boat with one or more pieces of the walnuts. Arrange on a serving plate. If you like, sprinkle with more walnuts, chives and/or black pepper.

If making ahead, refrigerate your celery boats until about 30 minutes before you’re ready to serve.

Источник: https://memoriediangelina.com/2017/09/30/barchette-di-sedano/