For 35-50 tartlets
200 g of mascarpone
100 g gorgonzola
30-50 pastry tartlets (see p. 140)
Salt and pepper
In a bowl, mix the mascarpone and gorgonzola, add parsley and season.
To serve, pour spoonfuls of the mixture into a pastry bag with star nozzle and fill the tartlets. Garnish each tartlet with pistachio and walnut halves.