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 500F, 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.

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