@giallolovesitaly: Dive into a crunchy delight with our Chicory Salad Wraps—where every bite combines the fresh crispness of garden veggies with the creamy touch of mozzarella!" Chicory Salad Wraps Recipe Ingredients: - 4 large chicory salad leaves - 3 medium potatoes, boiled - 1 red onion, chopped - 1 red bell pepper, diced - 2 carrots, diced - 100 grams of mozzarella, diced - Flour, as needed - 2 eggs, beaten - Breadcrumbs, as needed - Salt and pepper, to taste - Oil for frying Instructions: 1. Preparing the Chicory Leaves: - Soak the chicory leaves in hot water for about 10 minutes to soften them. Drain and set aside. 2. Making the Filling: - In a pan, sauté the red onion, red bell pepper, and carrots until they are soft 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, mixing well to combine all ingredients. 3. Filling and Rolling the Wraps: - Spread the potato and vegetable mixture in the center of each chicory leaf. - Wrap the leaves to form the rolls, sealing them well on the sides to prevent the filling from escaping. 4. Breading: - Coat each wrap first in flour, then dipped in beaten egg, and finally in breadcrumbs, ensuring the breading sticks well. 5. Cooking: - Heat some oil in a pan and fry the wraps on all sides until they are golden and crispy, about 10 minutes. 6. Serving: - Serve the wraps hot, ideal as a side dish or a light main course. @GialloZafferano