Celery with Paglino Cheese
Paglino is an amazing cheese from Piedmont – creamy, runny, mild, yet flavoursome – and
it goes very well with celery, as do most creamy cheeses. In contrast to the superb-tasting
Paglino, if you are using a bland cream cheese like Philadelphia, you can replace the olive oil with
truffle oil and change the focus of the flavour. This is a simple and quick recipe. The grooves of
celery were designed for cream cheese! Serves 8 with aperitifs.
8 large celery sticks, washed
300 g Paglino cheese
12 black olives, chopped
olive oil
After you’ve washed the celery, make sure you dry it and remove any excess filaments
running down the outside. Trim each end and spread the cheese into the grooves of the celery,
starting at the wide end and leaving the thin end for holding. Make sure you don’t overfill – the
cheese should remain level with the edge of the celery.
Sprinkle the black olives on top and just gently firm them into the cheese. Drizzle with olive
oil and arrange each one into half a paper napkin, so that they can be eaten without mess.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster