Stuffed straws

Preparation:

Preparation: Do you know those cheeses that here in Piedmont are called 'Paglierine', round the size of a tea saucer or a little more, about a finger high and made of a tender, tasty crust that can be eaten whole and a soft, yellow, fatty paste similar to Brie also as a taste? Well, take an adequate amount; cut them horizontally, then fill them with just coarsely crumbled walnut kernels and raisins. Close like a sandwich and put in a not too hot oven until the springs start to melt out. The peel still holds everything together. Eat piping hot, with a dash of good white pepper or hot pepper, or even nothing (perhaps a little truffle, for those who can afford it).