ROLLS WITH PARMA HAM AND ROBIOLA
recipe for Courgette Rolls with Parma Ham and Robiola
has been reproduced courtesy of Natoora
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is a cheese produced mainly in Piedmont and Lombardy.
After eight to ten days of ageing, the fresh robiola
is soft but firm and has a delicate buttery taste. It
is light, fluffy, creamy and easily spreadable."
for Courgette Rolls with Parma Ham and Robiola
1tsp chopped fresh chives
freshly ground black pepper
40g freshly sliced Parma ham
12 thin slices of courgette
to make Courgette Rolls with Parma Ham and Robiola
top and tail the cougettes, then slice lengthways.
with salt and leave to rest on a plate. The salt will
help to lose some of their water.
the slices for a few minutes on each side until soft.
finely chop the Parma ham, put in a bowl and mix with
the robiola and chives.
pepper to taste then stir until creamy.
in the fridge for 15 - 20 minutes.
the rolls by spreading some of mixture on to the courgette
slices and simply roll up.
on the serving plate and sprinkle with chopped chives.
with permission of Natoora
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