Celery with Butter Gorgonzola Cream

(*) Cooking with butter

Rinse the celery well, peel the outside with an asparagus peeler, cut the stalks into 5 cm long pieces and place them on a plate. Cream the butter with the crushed garlic and the juice of one lemon.

Finely mash the Gorgonzola cheese with a fork and add it to the creamed butter form. Season with pepper, cognac, salt and paprika. Using a teaspoon or piping bag, arrange the cheese mixture on the celery.

Chop the nuts and sprinkle over the stuffed celery sticks.

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