Celery and Tuma Cheese Salad / Insalata di Sedano e Tuma
SERVES 4
From the Piedmont region in the northwest corner of Italy comes this simple yet delicious celery salad mixed with hazelnuts for which this region is known and tuma d’Trausela cheese, a fresh curd made from raw cow’s milk and produced in the Chiusella Valley near Turin. The texture is very soft and tender and the taste is sweet. Substitute a fresh mozzarella or a salted ricotta cheese, which is also delicious.
Ingredients
- 3 ribs celery, cut into 1/4-inch crosswise slices
- 1/2 pound tuma, fresh mozzarella, or ricotta salata cheese, cubed
- 1/2 cup chopped hazelnuts
- 2 tablespoons Filippo Berio extra virgin olive oil
- 1 teaspoon fresh squeezed lemon juice
- Salt and pepper to taste
- Radicchio leaves for garnish
- INGREDIENTS
Directions
- Combine all the ingredients in a bowl; toss gently and serve on a bed of radicchio leaves for color.
This recipe was featured on Season 17 - Episode 1710.
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