4 ribs celery, cleaned and cut into 2-inch lengths
1 1/2 cups fresh ricotta cheese at room temperature
1/3 cup hazelnuts
2 sprigs fresh parsley, stemmed
1 whole clove peeled garlic
Filippo Berio extra virgin olive oil
Place the ricotta cheese in a bowl and whip it with an immersion blender until it is smooth. Set aside
In a small food processor, pulse the nuts, parsley and garlic together. Add all but 2 tablespoons of the nut mixture to the cheese and salt to taste. Mix well. Transfer the mixture to a tipless pastry bag and pipe into celery.
Arrange on platter and sprinkle with remaining nuts and a drizzle of oil.
Note: If you wish to remove the thin paper-like wrapping from the nuts, boil them for a few minutes in a small pan with 2 cups of water and 3 tablespoons of baking soda. When a slight squeeze of the nut causes the paper to part from the nut, remove from the water and cool until you can handle them easily.
This recipe is featured on show 2418 - Little Bites.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"