white celeries stalks
300 gr. of Taleggio cheese
2 egg yolks
chili peppers
cayenna pepper
Keep only with the white celeries' legs (approximately long 8-10 cm) and boil them for 3 minutes in salted water; afterwards, immediately cool off with ice.
Whip sepatately with the aid of a wood spoon the cheese, the egg yolk and the chili peppers. Fill a sache-a-poche and fill the celery stalks; garnish with cajenna pepper.