Serves: 6 people Difficulty ': Easy Preparation time: 40 minutes Ingredients 6 heads of Belgian endive are all the same size if possible, butter oil, salt, pepper broth 6 slices ham 50g. 1/2lt flour. 50 grams of milk. of Emmental cheese 2 egg yolks 1 / 2 cup cream 70g. grated Parmesan cheese -------------------------- process eliminates the first leaves and stalk of the heads of endive, wash and dry them, dabbing gently.
Put a pan on the fire that can hold them in full and let dissolve 60g. of butter with two tablespoons of oil, the heads of endive Lie down and let them season a gentle heat, then add salt, pepper and moisten with two ladles of broth, always making stew at low heat, until 'they feel tender, especially the part where 'was attached to the core.
Strain the gravy, wrap each clump in a slice of ham in a buttered pan and line. Now prepare the sauce Mornay, in a small saucepan, melt 50g. of butter, add flour, stirring constantly to avoid lumps, then dilute it with hot milk slowly, stirring continuously. Add salt and pepper, cook the sauce for 10 minutes, then remove it from the fire, stir in the Emmental cheese, stirring well to melt and the two previously yolks diluted with cream; Replace the pan over the heat and stir until, the sauce will present 'very creamy.
Pour sugl'involtini, and then sprinkle with parmesan gratin in the oven another 10 minutes. 
Put a pan on the fire that can hold them in full and let dissolve 60g. of butter with two tablespoons of oil, the heads of endive Lie down and let them season a gentle heat, then add salt, pepper and moisten with two ladles of broth, always making stew at low heat, until 'they feel tender, especially the part where 'was attached to the core.
Strain the gravy, wrap each clump in a slice of ham in a buttered pan and line. Now prepare the sauce Mornay, in a small saucepan, melt 50g. of butter, add flour, stirring constantly to avoid lumps, then dilute it with hot milk slowly, stirring continuously. Add salt and pepper, cook the sauce for 10 minutes, then remove it from the fire, stir in the Emmental cheese, stirring well to melt and the two previously yolks diluted with cream; Replace the pan over the heat and stir until, the sauce will present 'very creamy.
Pour sugl'involtini, and then sprinkle with parmesan gratin in the oven another 10 minutes.
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