Chicory Salad Rolls

• 4 large chicory salad leaves
• 3 medium-sized boiled potatoes
• 1 chopped red onion
• 1 red bell bell pepper, diced
• 2 carrots, diced
• 3.5 oz (100 g) mozzarella cheese, diced
• Flour to taste
• 2 beaten eggs
• Breadcrumbs to taste
• Salt and pepper to taste
• Oil for browning

1. Preparing chicory leaves:

- Soak chicory leaves in hot water for about 10 minutes to soften them. Drain and set aside.

2. Prepare the filling:

- In a skillet, sauté the red onion, red bell bell pepper and carrots until softened and lightly browned, about 10 minutes.

- Mash the boiled potatoes in a large bowl and add the sautéed vegetables.

- Season with salt and pepper to taste and add the diced mozzarella cheese, stirring well to combine all ingredients.

3. Stuffing and closing the Involtini:

- Spread the potato and vegetable filling in the center of each chicory leaf.

- Wrap the leaves to form the rolls, sealing them well at the sides to prevent the filling from escaping.

4. Breading:

- Dip each roulade first in flour, then in beaten egg and finally in breadcrumbs, making the breadcrumbs adhere well.

5. Cooking:

- Heat a little oil in a frying pan and brown the rolls on all sides until golden brown and crispy, about 10 minutes.