2 or 3 bunches of escarola
1 1/2 cups of king's cheese (600 g)
3/4 cup of butter or margarine (130 g)
5 or 6 tomatoes
1 onion
Green herbs, such as thyme, oregano, rosemary, and parsley
Salt and pepper
2 or 3 bunches of escarola
1 1/2 cups of king's cheese (600 g)
3/4 cup of butter or margarine (130 g)
5 or 6 tomatoes
1 onion
Green herbs, such as thyme, oregano, rosemary, and parsley
Salt and pepper
Blitz the tomatoes in a liquidizer and drain on a strainer
Combine the chopped onion, green herbs, salt, and pepper, and let it simmer over low heat for 40 minutes
Choose the smaller leaves of escarola, wash, and reserve them intact
Place a slice of cheese (4x7) on each leaf, roll, and secure with a toothpick
When all the rolls are ready, fry them in a skillet with the remaining butter or margarine
Serve the tomato sauce on top and let it simmer for a bit to taste
Serve the dish straight from the cooking pan as the first course for 6 people.
