Endive Rolls with
Prosciutto Cotto
and Parmesan Cheese

20 mins


  • 8 slices of Prosciutto Cotto
  • 4 small endive heads (or Belgian endive heads)
  • 4 tablespoons grated Parmesan cheese
  • 200 ml stock
  • extra virgin olive oil
  • salt, pepper


Wash the endive and dry it thoroughly. Cut each head in half and place it in an oven dish lined with baking paper. Season with salt, pepper and a drizzle of extra virgin olive oil, then sprinkle with the Parmesan. Carefully add the stock to the bottom of the dish around the endive, ensuring that the top part of the endive remains dry, and cook in a pre-heated oven at 200°C for 20 minutes (or until the endive is sufficiently dry). Leave it to cool down a little, then shape the endive into small rolls and wrap them in Prosciutto Cotto. Serve immediately, accompanied by warm bread.

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