Trevisana rolls

00032 TREVISANA ROULADES INGREDIENTS for 4 PEOPLE 6 trevisana plants fairly long, 5th g extra virgin olive oil, 1 clove of garlic, 2 cups full-bodied red wine, 1 cup of beef broth, 1 tbsp of gravy, 1 tablespoon of chopped parsley, 12 slices of bacon, 12 slices of toasted bread.

After cleaning and washing plants of radicchio, cut in half lengthwise.

Pour olive oil on a baking plate and heat it over the gas flame.

Place half the plants of radicchio and cook them with a clove of garlic.

Add salt and pepper to your taste.

Turn the radicchio, to roast on all sides.

Deglaze with red wine and finish cooking in the oven for half an hour.

Sprinkle with a bit of broth so that the bottom of the plate is always a bit of gravy.

When cooked leave cool half plants of radicchio, drain from their sauce (which should be kept aside) and wrap one by one in the speck.

Put these spring rolls on a baking tray to heat, avoid desiccate speck.

Meanwhile, add cooking sauce the meat sauce and stir over heat while stirring, to get a red wine sauce.

Serve the rolls on slices of toasted bread well hot, flushed with sauce and sprinkled with parsley.

Suggested wine: Lagrein Kretzer.