A fresh and crispy appetizer from the heart of soft Gorgonzola.
Combine the grated cheese and the polenta flour: scatter the mix on the bottom end of a skillet.
To prepare a crêpe cook on a medium heat and then roll it so as to create a cannolo.
Let it get cold. Let the sweet Gorgonzola smooth at room temperature, then add a handful of black pepper and blend
the ingredients until you obtain a homogenous cream. Blend the iceberg lettuce, oil and ice cubes together until you
obtain a mousse, later to be laid down on a dish.
With the help of a sac à poche bag fill the cannolo with the Gorgonzola cream, then place the crêpe vertically at the
center of the dish.
Garnish with a celery stick sliced into small sections to dip into the Gorgonzola cream and garnish with a reduction
sauce prepared with aromatic vinegar.