Endive rolls with Prosciutto di Norcia and Parmesan cheese

INGREDIENTS (serves 4)

8 slices Prosciutto di Norcia

4 small endive heads (or Belgian endive heads)

4 tablespoons grated Parmesan cheese

200 ml stock

extra virgin olive oil

salt, pepper

 

Wash the endive and dry it thoroughly. Cut each head in half and place it in an oven dish lined with baking paper. Season with salt, pepper and a drizzle of extra virgin olive oil, then sprinkle with the Parmesan.

Carefully add the stock to the bottom of the dish around the endive, ensuring that the top part of the endive remains dry, and cook in a pre-heated oven at 200°C for 20 minutes (or until the endive is sufficiently dry).

Leave it to cool down a little, then shape the endive into small rolls and wrap them in Prosciutto di Norcia.

Serve immediately, accompanied by warm bread.

Endive rolls with Prosciutto di Norcia and Parmesan cheese

INGREDIENTS (serves 4)
8 slices Prosciutto di Norcia
4 small endive heads (or Belgian endive heads)
4 tablespoons grated Parmesan cheese
200 ml stock
extra virgin olive oil
salt, pepper

Wash the endive and dry it thoroughly. Cut each head in half and place it in an oven dish lined with baking paper. Season with salt, pepper and a drizzle of extra virgin olive oil, then sprinkle with the Parmesan.

Carefully add the stock to the bottom of the dish around the endive, ensuring that the top part of the endive remains dry, and cook in a pre-heated oven at 200°C for 20 minutes (or until the endive is sufficiently dry).

Leave it to cool down a little, then shape the endive into small rolls and wrap them in Prosciutto di Norcia.

Serve immediately, accompanied by warm bread.

Endive rolls with Prosciutto di Norcia and Parmesan cheese

Endive rolls with Prosciutto di Norcia and Parmesan cheese