Indivia E Prosciutto San Daniele

Indivia e prosciutto san Daniele –


5 endives
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.

Serves 5

Regional Recipe from Friuli, Veneto

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at