Vol-au-vent con Robiola Osella, prosciutto crudo ed erba cipollina


Cream the Robiola Osella in a bowl to soften it. Fill an icing bag with a star-shaped tip and set aside for a few minutes.

Meanwhile, place a slice of prosciutto in each vol-au-vent. Use the icing bag to deposit a tuft of Robiola Osella on the prosciutto.

Chop the chives and sprinkle over the Robiola Osella.