Ingredients for 2 people
1 light green courgette
2 anchovies in oil
2 pitta bread or piadine (soft)
50 g of Robiola Osella
Wash the courgette and cut it into thin rounds using a vegetable slicer. Toss in a pan with a drizzle of oil and a pinch of salt. Place the pitta bread on a chopping board, spread with Robiola Osella with a dusting of freshly ground pepper.
Add the courgette and an anchovy for each pitta bread.
Roll up in a napkin and serve immediately.