Preparation

• Flash-fry the endive in boiling and lightly salted water, along with the lemon juice for about 1 minute. Divide the two tufts and dig the inner parts, shaping a cavity.
• In a pan, brown the shallot with some oil, add the minced remaining of the endive and cook for a few minutes, simmer with white wine until reduced and then add salt and pepper and remove from the flame.
• Pour the mixture in a bowl and let it cool down, then add the minced mortadella, the grana padano and the egg, and mix accurately.
• Stuff with the mixture the endives tufts, spread them with grated bread, spray them with some oil and let them roast in the oven for 15 minutes at 200°.