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- Vegetarian
- EASY
- 35 min
Rolls of peppers with soft cheese
1 red pepper
1 yellow pepper
100 grams of soft cheese Nonno Nanni
1 piece of Certaldo onion
Parsley
Basil
La Nicchia oregano
1 clove of garlic
A few grains of pink pepper
Extra virgin olive oil
Salt
Freshly ground black pepper
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Method
Wash the peppers check on both sides and obtain from each 3 pieces of 6 cm high and 8/9 cm wide. Blanch the 6 pieces for 7/8 minutes, then drain, cool in ice water and remove the skins with a sharp knife. Now straighten them in a fridge container and toss with extra virgin olive oil, salt ground black pepper, crushed red pepper, a clove of garlic cut in thin slices and oregano. Store the tightly closed container in the fridge for a few hours.
Meanwhile, cut the onion very thinly, finely chop basil and parsley and mix them with soft cheese and oregano, carefully, to form a cream. Store in refrigerator for several hours, covered with foil. After the interval (2/3 hours) fill the pieces of pepper with cream cheese, roll them and stand them up. Season with a little extra virgin olive oil, oregano and pepper and place in the refrigerator until ready to serve.
Robiola
Recipe devised by food blogger
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Sabrina Fattorini
Architettando in cucina
Concocting in the kitchen, the window in Tuscany from which I watch the world.
She lives in Florence.