Good
to know
Liliana’s tip: use RiCcotta Gourmet for an even richer and fuller texture.
Ready, skillet, go!
Ingredients
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Recipe Instructions
Preparation 5’
Total 5’
Start with the vegetables: cut the celery into 5 cm boats and prepare about 12 endive leaves.
In a bowl, mix RiCcotta Gourmet with the gorgonzola, add the chopped walnuts and season with salt, pepper and thyme.
Fill your celery and endive boats, decorate with more walnuts, pink peppercorns and… the aperitif is served!