Chef Marco Cennamo’s Endive with Gorgonzola, Truffle Honey and Pecan Nuts
|100 grms Gorgonzola DOP|
|2 pcs endives|
|20 Grms pecan nuts|
Cut the endives and separate the external leaves from the heart.
Arrange 10 leaves all around the plate and cut the heart in julienne.
Place the julienne in the center of the plate and arrange some small bites of gorgonzola all around the the plate.
Break the Pecan nuts all around the plate and finish your plate by pouring on some truffle honey.