COOKIES on the DR. OETKER website

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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



For the recipe  Senozola

For the salad:

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




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


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


Serve on plate or wooden board

Nutritional Information for the recipe Senozola

Per Serving Per 100 g / ml
Energy 662 kJ
158 kcal
1444 kJ
345 kcal
Fat 14.06 g 30.57 g
Carbohydrate 0.68 g 1.48 g
Protein 7.96 g 17.30 g