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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