The Chefs and Their Recipes
Recipes By CookBook Author
Chef Daniel Boulud

Crispy Rolls of Salsify with Prosciutto and Parmesan©
Daniel Boulud's The Café Boulud Cookbook,
coauthored by Dorie Greenspan, Scribner, November 1999.

Daniel Boulud's Crispy Rolls of Salsify with Prosciutto and Parmesan
This Recipe is Free to copy for personal use.

Makes 48 Hors d'Oeuvres

• 5 to 6 salsify roots (about 1/2 pound), ends cut off and roots peeled
• Juice of 1 lemon
• Salt and freshly ground pepper
• 6 to 8 slices of prosciutto, 8" by 3" (about 1/4 pound)
• 5 to 6 sheets phyllo dough
• 2 tablespoons unsalted butter, melted
• 1/2 cup freshly grated Parmesan cheese
• 4 pinches of freshly ground nutmeg

1. Preheat the oven to 400°F.

2. Boil the peeled whole roots in a deep pan with 2 quarts water, the lemon juice, and a pinch of salt. When easily pierced with a knife, after approximately 15 to 20 minutes, remove the salsify from the heat, drain, and set aside to cool on a paper towel.

3. Season each salsify with salt and pepper. Use about 1 1/2 slices prosciutto lengthwise to wrap each root (the width of the slices should fit tightly around the cooked salsify).

4. Place a sheet of phyllo dough on the countertop. Brush the sheet with melted butter and sprinkle it with Parmesan, nutmeg, salt, and pepper. Place a salsify wrapped in prosciutto along the edge of the shorter length of the dough. Tightly wrap the salsify. Trim off any leftover dough. Repeat with each salsify until they are all wrapped. Brush each roll with butter and sprinkle with or roll them in Parmesan. Place the rolls on a greased baking sheet and bake until golden, approximately 5 to 7 minutes.

5. Cut each roll at an angle into 8 pieces. Place them on a serving dish.

More Free Recipes by Chef Daniel Boulud
· Apple and Armagnac Croustade
· Bûche de Noël with Meringue Mushrooms
· Buckwheat Blini with Beluga Caviar and Crème Fraîche
· Chestnut, Celery Root and Apple Soup
· Crab Salad with Apple Gelée
· Crispy Rolls of Salsify with Prosciutto and Parmesan
· Maine Sea Scallops in Black Tie
· Roasted Pheasant / Foie Gras Brussels Sprouts and Root Vegetables with Black Truffle
· Potato Gratin Forestier
· Short Ribs Braised in Red Wine and Celery Duo
· Spiced Sweet Potato Purée with a Gingerbread Topping
Recipes are Free to copy for personal use.

Chef Daniel Boulud Cookbooks:
· Braise : A Journey Through International Cuisine
· Daniel's Dish: Entertaining at Home With a Four-Star Chef
· Letters to a Young Chef
· Chef Daniel Boulud: Cooking In New York City
· The Café Boulud Cookbook
· Cooking With Daniel Boulud

· Fourth Star : A Year Behind the Scenes at DANIEL, Chef Bouloud's Extraordinary Restaurant by Leslie Brenner

(Chef's Profile)