Roulade of Prosciutto San Daniele and Witloof chicory

Ingredients for 5 people

5 Witloof chicories (Belgian endives)
10 slices of Prosciutto San Daniele
400 g of fontina cheese thinly sliced
butter as required

How to make Roulade of Prosciutto San Daniele and Witloof chicory

Take five firm white Witloof chicories and boil them whole in salted water. When they are cooked, cut them lengthwise and place them on a cloth to dry. When dry, wrap each chicory half in a slice of Prosciutto San Daniele. Lightly grease a baking dish with butter Place the rolls in the baking dish and sprinkle them with the thinly sliced fontina. Place the baking dish briefly under the grill to melt the cheese. Then, you can place it in the oven until a kind of gratin is obtained. Serve immediately.

Regional recipe from Veneto

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