Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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.