1 head of very white celery, trimmed
120 g (4 oz) gorgonzola cheese
1 tbsp lemon juice
240 ml (8 fl oz (1 cup) extra-virgin olive oil
salt and pepper
120 g (4 oz) gorgonzola cheese
1 tbsp lemon juice
240 ml (8 fl oz (1 cup) extra-virgin olive oil
salt and pepper
method
1. Detach the celery stalks and put them in a bowl with a little water and a few ice cubes, to keep the celery crisp.
2. Blend the Gorgonzola cheese with the lemon juice, then add the oil a little at a time, to obtain a fluid cream.
3. Pour the cream into 6 individual small bowls, and add a little salt and pepper to taste.
4. Serve the celery with the dip, coating the stems with the cream before every bite.
2. Blend the Gorgonzola cheese with the lemon juice, then add the oil a little at a time, to obtain a fluid cream.
3. Pour the cream into 6 individual small bowls, and add a little salt and pepper to taste.
4. Serve the celery with the dip, coating the stems with the cream before every bite.
serving amount
serves 6
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