Endive with 4 luppoli Premium Lager and capocollo of Calabria
4 Luppoli Lager.
(for 4 people)
An escarole head
4 slices of Capocollo of Calabria d.o.p.
20 g of butter
A grain of star anise
15 cl of 4 luppoli premium lager
Half of a teaspoon of sugar
Salt to taste
Pepper to taste
Clean the escarole head, remove the outer leaves and cut them in half lengthwise.
Melt the butter in a skillet over medium heat, add the two halves of the head, sprinkle with sugar, cook for 6-7 minutes making sure that the leaves come off, remove from heat and place them in a baking tray.
Pour the 4 luppoli premium lager, add a grain of star anise, wrap with aluminum foil and cook for 40 minutes in a preheated oven at 180° C, then let it cool.
Cut the endive into julienne strips and place small portions on on slices of Capocollo of Calabria d.o.p. and wrap them like rolls.