The belgian endive rolls

06938 The BELGIAN ENDIVE ROLLS INGREDIENTS for 4 PERSONS 4 thin veal scaloppine, 4 slices of asiago cheese, 3 tablespoons flour, 3 tablespoons of olive oil, a clove of garlic, juice of 1/2 lemon, a tablespoon of chopped parsley.

For: small Belgian endives, 12 1/2 lemon, 40 g butter, 2 tablespoons granulated sugar, salt, pepper.

Clean the Endive; squeeze 1/2 lemon.

Do Brown the Endive, for 6 minutes at high heat, in hot butter, add salt, pepper and sprinkled with lemon juice.

Place a plate topped with a weight above the pot of Endive and cook for 20 minutes, soft focus.

Remove the plate and continue cooking for 5 minutes, lively focus, until liquid absorption? Sprinkle with sugar and caramelize, about 5 minutes, over medium heat, turning halfway through cooking.

Lay the scallops with the help of a rolling pin, cover each with a slice of cheese and roll them up; put them in the flour and shake them to eliminate the excess.

In a skillet, Cook for 15 minutes, soft focus, in oil and garlic, add salt and pepper and keep warm.

Defatted cooking sauce with lemon juice, scratching the bottom of the pot.

Presented in rolls, sprinkle with parsley and wet with sauce.

Spread the Belgian Endive and serve with potato croquettes.