Ingredients for 4 people
2 Robiola (200 g)
1 large rectangular slice of bread for sandwiches
2 small courgettes
extra virgin olive oil
Peel the carrots, wash the courgettes and cut both into julienne strips; blanch the carrot sticks in boiling salted water for a few seconds and dry them on kitchen paper.
Lay the slice of bread on a sheet of film and spread it with Robiola; then cover it with the vegetable sticks, aligning them with the short side of the bread; season with a drizzle of oil and a pinch of salt.
Roll up the bread, starting from the short side, using kitchen film, to form a compact cylinder; wrap it tightly, twisting the end of the film to form a sweet shape. Leave in the fridge for an hour.
Cut the roll into 1 cm thick slices, arrange them on a tray and decorate with stars or other small shapes made with carrot.