Method:

• 1

  Wash and clean the vegetables, cut the carrot first into 2 mm thick slices, then into sticks and finally into small cubes. Proceed in the same way often with the courgette, eliminating the internal part. Separately salt, pepper and season with a little extra virgin olive oil and leave to marinate for about an hour.

• 2

  Mix the crab meat with parsley, salt, pepper and a few drops of lemon, also add the vegetables drained from the marinade and a few tablespoons of mayonnaise to bind.

• 3

  Slightly moisten the slices of Spuntinelle and shorten them a little. Spread with mayonnaise, cover with lettuce leaves, then arrange the crab meat on one end and over the entire height of the bread, forming a cylinder.

• 4

  Roll it up tightly, eventually eliminating the final part of the bread, cut the cylinder obtained in two and close each one with a thread of chives. Decorate with flowers to taste and serve immediately.
• Buon appetito!