Involtini of San Daniele and braised chicory

Ingredients for 4 servings:

• 8 slices of ham (Prosciutto di San Daniele), thinly sliced
• 80 g Grana Padano, in flakes
• 2 large chicory, red, washed, quartered lengthwise
• 4 artichokes, purple, cleaned, quartered
• 7 g sugar, brown
• some balsamic vinegar, traditional
• 50 ml olive oil, virgin
• Salt and pepper, white
• 100 ml white wine
• 200 ml chicken broth, light
• ½ lemon(s), juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with salad of purple artichokes and Scaglie di Grana Padano

Soak the artichokes in water with half the lemon juice. Lightly caramelize the chicory in a pan with half the olive oil and the sugar. Deglaze with the remaining lemon juice and the white wine. Season with salt and pepper, and sauté for about 5 minutes. Set aside and keep warm. Briefly fry the artichokes in a pan with the remaining olive oil and deglaze with chicken stock. Cook over low heat until the liquid has evaporated. Line each of two slices of ham into four layers. Wrap half of the chicory in the ham and serve garnished with artichokes, Grana Padano, and Balsamic Vinegar Traditional.