Braised Belgian Endive|
The sweet saltiness of prosciutto marries well here with the bittersweetness of the endive. Makes 4 servings.
4 heads Belgian endive, about 6 ounces each
4 very thin slices prosciutto, about 2 ounces total
1 tablespoon butter
Kosher salt and freshly ground black pepper to taste
1/4 cup minced shallots
1 tablespoon flour
1/4 cup dry white wine
1 1/4 cups Chicken Stock
1/4 cup flavored bread crumbs
Butter-flavored cooking spray
1 tablespoon chopped fresh parsley
1. Cut off about 1/8 inch from the stem end of each endive, then cut a 1/2-inch-deep cone into the stem ends. 2. Set aside and preheat oven to 400F. 3. Wrap a slice of prosciutto around each of the Belgian endive. 4. Put butter into a non-stick skillet over medium to medium-low heat. 5. Brown endive all over, about 10 minutes, then remove to a gratin dish just large enough to hold all in one layer. 6. Season with salt and pepper. 7. Add shallots to skillet over medium heat and cook until soft, a minute or two. 8. Add flour and stir another minute. 9. Add wine, then stock, and bring to a simmer, stirring until it just thickens to the consistency of a thin gravy. 10. Pour sauce over endive. 11. Bake, covered, 25 minutes or until endive is just tender. 12. Raise oven heat to 500°F, sprinkle endive with bread crumbs, and spray with butter-flavored cooking spray. 13. Bake about 8 to 10 minutes or until top is nicely browned. 14. Remove endive to a platter. 15. Whisk sauce and pour around endive. 16. Sprinkle parsley on top of endive.
|Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony|