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

Balanced, flavorful, and enjoyable—this recipe has it all.

Total Time
15 mins
Course: Appetizer

Ingredients

  • One bunch of celery
  • 200 g 7 oz gorgonzola
  • 100 g 3-1/2 oz mascarpone
  • walnuts q.b.
  • Optional:
  • Freshly ground or cracked black pepper
  • Minced chives or parsley

Instructions

    Cup of Yum
  1. 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.
  2. 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.)
  3. 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.
  4. If making ahead, refrigerate your celery boats until about 30 minutes before you're ready to serve.