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RECIPES > BY DAY TIME > Lunch
FRESH CELERY WITH BLUE CHEESE AND RICOTTA
PICOR  

INGREDIENTS
  • 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
INSTRUCTIONS
  • 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.
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