Involtini di Prosciutto di San Daniele and Braised Chicory with a Salad of Purple Artichokes and Grana Padano Flakes
Easy
4 people
25 min
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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