Stuffed celery (celeri farci)

1 serving


Separate the celery stems from the roots and clear the leaves. Cut into equal pieces 20 cm long. Wash. Gently split along and put in cold water for 10 minutes. Drain the water, wipe the celery dry. Grind the butter and cheese, putting the pepper first. Spread the cheese-and-oil mixture over each piece of celery stem. Fold the pieces of stems into a bunch, wrap tightly in oiled paper, parchment or aluminum foil and put in the refrigerator for at least 2 hours. Before serving, cut the bunch with a sharp knife across into 0. 7 cm slices. Put the slices on circles cut from bread or crackers greased with butter.