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Senozola

A simple dish reminiscent of Northern Italy with celery, Gorgonzola cheese and walnut created by Marco Roccasalvo, head chef at Campo de’Fiori. Marco recommends to serve with Ristorante Pizza Funghi by Dr. Oetker.

2 servings

Easy 20 Minutes

Ingredients

Ingredients

For the recipe Senozola

For the salad:

Sticks Celery x 2
80 g Gorgonzola Cheese
10 Portions Walnut halves

Preparation

Preparation

1

Wash, trim and cut celery sticks into 4/5 pieces, each approximately 3cm

2

Cut cheese into 3cm lengths and place or spread on top of each piece. Top with walnut half

3

Serve on plate or wooden board

Nutritional Information For the recipe Senozola

Per serving Per 100g/ ml
Energy 728kJ
174kcal
1582kJ
378kcal
Fat 15g 32g
Carhohydrate 1.6g 3.5g
Protein 9.3g 20g