RECIPES > BY DAY TIME >
FRESH CELERY WITH BLUE CHEESE AND RICOTTA
250 g of drained fresh Ricotta cheese
125 g of blue cheese crumbled into small pieces
4 tablespoons of milk
2 cloves garlic finely chopped
1 tablespoon of chives finely chopped
1 tablespoon of extra-virgin olive oil
Salt and freshly ground black pepper
10 large very fresh celery stalks
1 tablespoon of parsley finely chopped
1 can of Pickled Carrots LA MORENA finely chopped
Add Pickled Carrots LA MORENA, previously washed in water, garlic, onion, oil, salt and pepper.
Mix until blended.
Cover and refrigerate for one hour.
Cut celery stalks and remove the hard outer fibers. Cut into pieces of about 8 cm long.
Celery stuffed with cheese mixture, sprinkle with parsley and serve.