Endive is a bitter green that completely changes both it’s texture and flavor when slowly braised. It becomes a tender vegetable with a much more mellow flavor and is a satisfying side dish for such dishes as sauteed fish, roast chicken, or grilled meats. I prefer this vegetable at room temperature, but it is just as delicious hot or even cold.
Deborah Mele 2011
- Six Heads Belgian endive
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 Cup Chicken Broth
- 1 Cup Diced Tomatoes
For The Topping:
- 1 1/2 Cup Fresh Breadcrumbs
- 3 Slices Pancetta Finely Chopped
- 2 Tablespoons Olive Oil
- Salt & Pepper
- 4 Tablespoons Fresh Chopped Parsley
- 1/4 Cup Grated Parmesan
- Preheat the oven to 350 degrees F.
- Butter a large baking dish.
- Trim the stems off of each head of endive, and cut in half lengthwise.
- In a large skillet, heat the butter and olive oil and once melted and bubbling, lay the endive cut side down in the pan.
- Cook for about 4 minutes, turn and cook another 4 minutes.
- Transfer the endive cut side up into the prepared pan and pour the chicken broth into the pan with the diced tomatoes.
- Bake for 20 minutes or until fork tender.
- Most of the liquid will have been absorbed by the endive as it cooked.
- In the heavy skillet, cook the pancetta in the olive oil until brown and crisp.
- Remove from the heat, add the breadcrumbs, cheese, salt and pepper and parsley.
- Mix well.
- Sprinkle the topping over the endive and return to the oven until golden brown.
- Remove and allow to cool to room temperature.
Nutrition Information:Yield: 6 Serving Size: 2 pieces
Amount Per Serving: Calories: 310 Total Fat: 21g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 25mg Sodium: 560mg Carbohydrates: 24g Fiber: 4g Sugar: 3g Protein: 7g