Vegetables
Salad with Quartirolo cheese, celery and Langhe hazelnuts
AICI – Associazione Insegnanti di Cucina Italiana
Recipe by Romana e Giada Bosco
Ingredients
(for 4 people)
200 g Quartirolo
50 g hazelnuts
1 celery heart
1 Granny Smith apple 1/4 of a cauliflower
5 or 6 radishes
lemon juice
extra virgin olive oil salt and chilli, to taste
Procedure
Cut the Quartirolo cheese into small cubes and dress with oil, salt and chilli.
Clean and wash the celery and slice finely, peel the apple, cut into quarters and then cut into thin slices. Slice (following the fibre) the florets of the cauliflower and the radishes. Mix together the vegetables and dress with a citronette.
Add the cheese and the hazelnuts to the vegetables, delicately mix together and arrange the salad on a serving plate.
All Arrigoni products
Quartirolo Lombardo PDO
Our PDO Quartirolo Lombardo, with its delicate flavor and a tangy note, along with a firm and crumbly texture, is extraordinarily versatile.
