Peel the carrots, cut them into tiny cubes and set them to boil. Hard-boil the egg, letting it cook for precisely ten minutes from the beginning of boil, then cool it under water and shell it. Trim the edges of the celery, then dice. Mince the olives with a spoonful of capers, rinsing them prior. Drain the carrot pieces, cool them and gather them in a bowl. Mix with the olives and capers, the pieces of celery and the mayonnaise. Add to the mix the hard-boiled egg, after passing it through a sieve, and toss and season it with a pinch of salt. Cover inside a small ladle with a slice of culatello; stuff with a spoonful of the mixture, closing the slice around it, folding it to the inside. Turn over the ladle on a big enough plate, forming in such a way the “bundle” by closing it against the surface. Repeat the operation with the remaining 11 slices of culatello, distributing the remaining mixture between them. Decorate the bundles to taste and serve.