Involtini di Prosciutto di San Daniele and Braised Chicory with a Salad of Purple Artichokes and Grana Padano Flakes
| Difficulty
Easy
|
Preparation  25 min
|
Servings for
-
|
-
Chef Anna Sgroi
Ingredients
7g brown sugar
2 big, red chicory, washed, quartered lengthwise
4 purple artichokes, washed, quartered lengthwise and resting in water with the juice of ¼ of a lemon
8 slices San Daniele, thinly sliced
80g Grana Padano, grated
A few drops of traditional Balsamic vinegar
50ml Olive oil, extra virgin
Salt
White pepper
100ml White Wine
200ml Chicken stock
Juice of 1 Lemon
Preparation
Caramelise the chicory with half of the olive oil and the brown sugar in a frying pan. Deglaze with the white wine and ¼ of the lemon juice. Add salt and pepper and braise for 5 min. Put the pan aside, cover to keep it warm.
Sear the artichokes with the rest of the olive oil. Deglaze with the chicken stock. Vaporize the remaining liquid on low heat. Layer 2 slices of the ham in a group of four. Place the chicory on a cloth and dab gently. Wrap half of it them with the ham.
Arrange the chicory with the artichokes and decorate with Grana Padano and Balsamic vinegar.
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