“Bignè” with robiola cheese, hazelnuts, anchovy cream with aubergine and olives



Cut the aubergine into very small cubes and sauté with two tablespoons of oil.
Cut the top off the empty savory choux pastry buns, fill them with the robiola cheese flavored with a pinch of salt, pepper and finely chopped hazelnuts. Place a dab of the Anchovy cream with aubergine and olives, and decorate with the diced aubergine.

To serve

Finish as you prefer with basil, dill or thyme leaves (to taste).