Escarole Rolls with Ragù Reduction
Levels:
Medium
List of Ingredients
- 2 C. of ragù alla bolognese
- 1 LB. of escarole
- Grana Padano cheese
- prosciutto crudo
- Salt
Method
Reduce the ragù by cooking it for 5-10 minutes to evaporate any liquid and obtain a dry sauce. Arrange 3 slices of prosciutto crudo on a small baking sheet and cook them in the oven until they become crispy.
Separate the escarole leaves and blanch them in salted boiling water for 2 minutes. Cool them in ice water, drain them and lay them flat on a towel to dry.
Arrange 3 escarole leaves in a bowl that you will use as a mold (ø 2 1/4 in), letting them fall over the sides. Then cover the bottom with half a slice of prosciutto, a spoonful of ragù and some diced Grana Padano cheese, filling the bowl.|Roll the leaves over the filling, pushing a bit so it takes shape, then flip the roll over. Make 18 rolls, plating them three to a dish and completing with bits of crispy prosciutto, a little oil and some more ragù.