Rosa Cooking

🇬🇧 English 🇪🇸 Español 🇩🇪 Deutsch 🇮🇹 Italiano 🇫🇷 Français 🇵🇹 Português 🇷🇺 Pусский 🇨🇳 中文

Team endive in my way

During a visit to Belgium in December 2010, I tried endive for the first time with a friend of Tim's, without it being arranged in the style of lettuce ... and I was delighted .. I had never tried to prepare that food before, and the other day I was greeted on the shelf in shop, so I decided. Tim's prescription mail arrived just as my endive was half-prepared, so I have two different but similar recipes .. this is mine, but with a little citation (thanks, Tim)

Preparation steps

  • Wash the endives, and if necessary, cut them in half (if they are smaller, there is no need). Heat a little oil in a frying pan, and briefly fry the spring onion rings (maybe without the onions, but it’s the season, so I couldn’t resist). put the endives and simmer over low to medium heat. Season with salt, pepper and (I don't think it's in the Belgian recipe, but it fit me). Pour some water. Turn the endives every now and then and top up with water as needed. After about 15 minutes, remove from the heat.
  • In another pan, melt 35g of butter with 35g of flour, and as it is lightly fried add the milk, cup by cup and mix well to break up the lumps. When the sauce is already very liquid, add the cheese and continue to stir.
  • Dip the endives only briefly in the sauce, then wrap in a slice of prosciutto and arrange in a lightly greased pan. When you have laid them all out, pour the sauce over them and sprinkle with the rest of the cheese. You can also pour the rest of the spring onions from the first pan over them. Bake at 180 degrees for 20 odd minutes. (maybe a little less, depending on the oven, but about until the sauce boils and the cheese on top is baked).

Serving

Serve warm.

Tags

endive

You might also like...

Anchovies with endive (Aliciotti)

The preparation of anchovies with endive is greatly facilitated by the purchase of already cleaned anchovies. Cut the endive into wider strips, arrange rows of anchovies, spices and endive leaves and bake them all together in the oven. It will reward you with excellent taste.

Chicken fillet salad

Canadians are extremely focused on a healthy diet, so you will find very healthy food combinations with little spice in the recipes of contemporary Canadian cuisine. However, this recipe is adapted to our market, so feel free to season it as you wish.

Coastal salad

Coastal salad

Olive oil and balsamic vinegar must go with the coastal salad. It wouldn't go without rocket, and it would be hard to imagine it without red chicory. If you use all the ingredients of organic origin, you are stung on Wednesday.

Mixed salad

A real vitamin bomb to become and stay fit! Among the three types of lettuce, juicy tomatoes and chopped cabbage leaves, a couple of grains of sweet corn crept in. Serve the salad dressing separately to keep the salad fresh and crispy.

Salad with cheese dumplings

Vegetarians should also be considered when arranging the holiday menu. In their honor, prepare an imaginative salad that can be found as an appetizer or side dish to the main course. Prepare a little more because carnivores will not resist a delicious salad!

Salad with poached eggs

When we are on a diet, there is almost no more effective meal than a salad. Especially if under this, calorie-innocent, term lies a real treat! The eggs are topped with such an effective sauce that they will “hold” us for at least a few hours!

Squid and endive salad

In the world of salads, the role of a character actress could be attributed to endive: she gives the main tone and "weight" to the dishes in which she appears. It also gives a special flair to a light salad with roasted squid and dried tomatoes in oil!