Gourmet rolls
Instructions
Make firm eggs, boil them for 10 minutes from the beginning of the boil; then put them under running water and Peel.
Wrap a slice of prosciutto with fontina cheese and then cut the rolls in half.
Place the 12 Roulades on a bed of lattughino thoroughly cleansed, washed and drained and, among them, arrange the eggs cut into wedges and plums washed and likewise reduced to segments.
Prepare the sauce: put into the Blender jar filtered juice of half a lemon, half anchovy fillet, olive oil, a pinch of salt and pepper, a splash of Worcester and the leaflets of a bunch of parsley, washed, rinsed and drained.
Launch the unit at maximum speed for about a minute, so you get a perfectly emulsified sauce.
Serve the rolls and serve.
Ingredients and dosing for 6 persons
- 6 slices of ham (150 g)
- 150 g of lattughino riccio salad
- 6 slices of fontina cheese (120 g)
- 2 eggs
- 2 great not too ripe plums
- For the sauce:
- 100 g of olive oil extra virgin
- 1/2 lemon
- 1/2 anchovy fillet
- 1 sprig of parsley
- Spray 1 of worcester sauce
- 1 pinch of salt
- 1 pinch of pepper