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Stuffed Black Celery

Serves 12 to 16


4 bunches black celery  (Use regular, if not available.)

4 ounces mascarpone cheese

4 ounces gorgonzola dolce

Butter as needed

Salt and pepper to taste


Use the inner stalks of celery and cut them into 4 inch lengths; place them in a bowl of cold water and refrigerate until time to fill.

Mix the mascarpone and gorgonzola together in a bowl until creamy looking. Add a little butter if the mixture seems dry. Add salt and pepper to taste.

When ready to fill, drain the celery and dry the pieces. Stuff them with a little of the cheese mixture and place on serving dish.

This recipe is featured on show 2226 – More Umbrian Cooking / Piu’ Cucina Umbra.


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