Puff pastry roll with escarole and salmon Quick and easy recipe

Puff pastry roll with escarole and salmon : here is a recipe for the last minute, if you have escarole and salmon (but speck is fine too) here is an idea for a dinner with friends to serve a complete side dish with vegetables very tasty and very quick to prepare, it's also fine for buffets, or to take to work.

Ingredients

• 2 endive (or 1 package of frozen endive cubes of 450 gr)
  
• 20 capers
  
• 3 slices of salmon
  
• 1 roll of puff pastry
  
• extra virgin olive oil

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How to make a puff pastry roll with escarole and salmon

Wash the escaroles, cut them coarsely, put them in boiling water for 4-5 minutes, drain and put them in a pan with extra virgin olive oil and capers (after having washed them and deprived of salt), and cook with the lid on for 10 minutes, then remove the lid and let the water dry

remove from the heat and drain the escaroles in a colander, squeeze them as much as possible, use the same pan to sauté the smoked salmon cut into strips for a few seconds, unroll the puff pastry and lay the escaroles and salmon on top,

roll the pastry on itself from the long side using the parchment paper present in the package, put the roll (strudel) on the baking sheet and bake at 180 ° for 15 minutes.

And your puff pastry roll with escarole and salmon is ready

WINE PAIRING: Sanct Valentin Pinòt white, a DOC wine from Alto Adige

for the wine pairing I consulted the site: www.bodegasdevino.org