Bundles of Culatello

Preparation:

Preparation: Scrape the carrots, cut them into small cubes and put them to boil. Harden the egg, leaving it to cook for exactly 10 minutes from the start of the boil, then cool it under running water and peel it. Trim the celery stalk, then reduce it into tiny cubes. Coarsely chop the olives together with a spoonful of capers, previously rinsed. Drain the diced carrots, cool them and collect them in a bowl. Mix it with the olives and capers, the celery cubes and the mayonnaise. Add the boiled egg passed through a sieve to the mixture, mix and season with a pinch of salt. Coat the inside of a small ladle with a slice of culatello; fill it with a spoonful of mixture that you will close in the slice, folding it inwards. Turn the ladle upside down on a suitable plate, thus unmolding the bundle with the closure facing down. Repeat the operation with the remaining 11 slices of culatello among which you will distribute all the remaining mixture. Decorate the dumplings as desired and serve.