Belgian Endives With Parma Ham
This delightful recipe combines the unique flavors of Belgian endives with the savory goodness of Italian ham, all baked to perfection in a creamy and cheesy sauce. A simple yet elegant dish that is sure to impress your dinner guests. Serve alongside some crusty bread and a fresh salad for a complete meal that is both comforting and satisfying. Enjoy every bite of this flavorful and creamy creation!
— Constant Cookbook
Ingredients
- 8 Belgian endives (chicons)
- 2L chicken stock
- 16 slices of parma or other Italian ham
- 2 tbsp lemon juice
- Handful of grated gruyere
- 400ml cream
Instructions
- Cut of the end of the endives and remove the bitter core at the bottom of each. Boil them 15 min in the stock. Drain and let them cool a little while. (You can re-use the stock for a soup.)
- Preheat the oven at 180C/fan. Halve each endive lengthwise. Wrap each half in a slice of ham and put them all in an ovenproof dish.
- Sprinkle a little bit of lemon juice over the endives, scatter de grated cheese over the top and pour in the cream. Season with some salt and pepper. Bake 25-30 min in the oven.
- Serve with bread an a salad.
Yield
Serves 4
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