Stuffed Celery with Anchovies and Mascarpone
by
Michael Symon
Crunchy celery filled with lemony mascarpone, topped with anchovies, Parmesan, olives, Aleppo pepper, and fresh chives.
Prep Time:
15 minutes
Cook Time
0 minutes
Serves:
4 servings
Level:
Easy
Ingredients
• 8 celery stalks, cut into 4-inch pieces (reserve the celery leaves for garnish)
• 1 tin or jar anchovy fillets
• 1 pound mascarpone cheese
• 2 garlic cloves, finely grated
• ¼ cup pitted green olives, finely chopped
• Zest and juice of 1 lemon
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh chives
• 1 tablespoon Aleppo pepper
• Kosher salt
• Freshly ground black pepper
Instructions
STEP 1:
In a medium bowl, combine the mascarpone, grated garlic, chopped green olives, and lemon zest. Season lightly with kosher salt and freshly ground black pepper, keeping in mind the anchovies and Parmesan will add saltiness.
STEP 2:
Spoon or pipe the mascarpone mixture generously into the center of each celery stalk.
STEP 3:
Top each stuffed celery stalk with one anchovy fillet.
STEP 4:
Sprinkle with the grated Parmesan cheese, Aleppo pepper, and chopped chives.
STEP 5:
Garnish with the reserved celery leaves and finish with a squeeze of fresh lemon juice just before serving.
Serving & Finishing Touches
Crunchy celery filled with lemony mascarpone, topped with anchovies, Parmesan, olives, Aleppo pepper, and fresh chives.