Robiola with vegetables

From the book: "Europa-Park recipes - the most popular recipes from our hotels"

2 yellow carrots, 2 orange carrots
1 bunch of spring onions, 1 bunch of radishes
1 bulb of fennel, 1 stalk of celery
1 bunch of green asparagus, garden cress
500g Robiola fresh cheese with herbs
(Italian fresh cheese made from cow’s, sheep’s or goat's milk)
4 eggs, soft boiled, olive oil, pumpernickel

Clean and chop the vegetables. Blanch the carrots and asparagus. Place the vegetables in ice water to keep them crisp. Finely chop the pumpernickel with a hand blender, brown it in oil and place it on some kitchen paper. Using a piping bag, distribute the Robiola on the plate in a spiral form. Arrange the vegetables on top. Place an egg in the middle. Finally, sprinkle the pumpernickel over the top and add salt, pepper and olive oil to taste.

The "Europa-Park Rezepte" cookbook is available for € 14.90 in selected shops in the Europa-Park, in the hotels, and in the online shop at