Lettuce rolls

INGREDIENTS for 4 PEOPLE 1 head of Romaine Lettuce approx 200 g tubs Philadelphia 3 Light, a carrot 60 g, 125 g 5 asparagus novelli, 150 g of green beans, a tomato 70 g, 200 g, red pepper 1 garlic clove 5 g, the juice of half a lemon, 10 g extra virgin olive oil 40 g Peel the carrot and bell pepper; cut them into thin sticks and cook al dente with green beans and asparagus.

Cut the tomatoes into cubes.

Put all the vegetables in a bowl and season with lemon juice, olive oil and chopped garlic.

Scalded the larger leaves of lettuce, for one minute in boiling water.

Retire them carefully and put them under cold water.

With a appiattitene they the coast lasts and stendetele on aluminum foil.

Pour in Philadelphia in a bowl and knead dough with a fork until soft, then spalmatela it on lettuce.

Spread the vegetables over the cheese.

Gently wrap the mixture onto itself by lifting the foil getting a roll.

Riavvogetelo in strigendo aluminium both ends type candy and place it in the fridge for about 2 hours.

Serve in slices with oil and lemon sauce and a emulsified ground pepper.