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Recipe from: Angela's Italian Organic Oregano
10 slices of raw Prosciutto
1 and ½ ounces Fontina cheese, cut into thin strips
butter as needed
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 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 is melted. Serve immediately.