The Endive rolls
Instructions
Peel the endives and eliminate any wasted outer leaves.
Tuffatele for 10 minutes in boiling salted water, then drain, gently and dry strizzatele with absorbent paper towels.
Divide in half along the Tufts of salad, spread each half with a layer of cream cheese on ham and recompose the Tufts.
Wrap each head in a slice of ham and place in mano a mano in a buttered baking dish.
Distributed in a surface layer of grated Parmesan and passed in a hot oven at 200 degrees for a few minutes.
Served in the vessel itself.
Ingredients and dosing for 4 persons
- 4 large slices of san daniele ham
- 4 tufts of belgian salad (endive)
- 100 g of ham cream cheese
- 2 tablespoons of grated parmesan cheese
- Butter
- Salt
- Pepper