Italian Recipes
CROSTINI CON PROSCIUTTO DI Parma ®
 E INDIVIA BELGA

CROSTINI CON PROSCIUTTO DI Parma®
 E INDIVIA BELGA

Bread Stuffed with Prosciutto di Parma ® & Belgian Endive

How to make the Bread Stuffed with Prosciutto di Parma ® and Belgian Endive:

Clean the Belgium endive and carefully detach all the leaves. Place 4 leaves on a flat surface facing up and one next to the other. Cover the four with prosciutto slices. Starting on one side, roll up the leaves and prosciutto. Make 5 other prosciutto endive rolls in the same way. Remove the soft center from each tube of bread. Insert the endive-prosciutto roll in the bread tubes. Wrap in plastic and refrigerate for at least 1/2 hour before serving. Then unwrap and with a very sharp knife cut slices of the stuffed bread 1/2 inch thick. Each slice when placed on its side will show the attractive stuffing surrounded by the bread crust. Arrange on a platter to serve.

Courtesy of Giuliano Bugialli

Recipe courtesy of The Italian Trade Commission.

Serves 6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM