Barchette di sedano con gorgonzola e noci (Celery Boats with Gorgonzola and Walnuts)
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Total Time
15 mins
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Course
Appetizer
Barchette di sedano con gorgonzola e noci (Celery Boats with Gorgonzola and Walnuts)
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- celery bunch, one
- 200 g gorgonzola cheese 7 oz
- 100 g mascarpone cheese 3-1/2 oz
- walnuts q.b.
- Optional:
- black pepper freshly ground or cracked
- chives minced; or parsley
Instructions
- 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.
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