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

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

1. 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. 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. 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. 4

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