10 slices of Prosciutto San Daniele
1 1/2 ounces Fontina cheese, cut into thin strips
butter as needed
How to make the Endive and Prosciutto San Daniele:
Boil five large firm endives in salted water. Then cut them in half lengthwise and place them on a cloth. When they are dry, roll each of them with a slice of San Daniele Prosciutto.
Arrange the endive and prosciutto rolls in a buttered pan, and top with the Fontina cheese. Broil the dish for a few moments or bake in the oven until the cheese melts. Serve immediately.
The recipe is courtesy of The Italian Trade Commission.
Regional Recipe from Friuli, Veneto