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Baked endive wrapped in prosciutto |
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| Serves 4 |
Prep 10 mins |
Cooking 1h 10 mins |
Easy |
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15 mins resting |
My rating |
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Ingredients |
4 large heads endive (another name for chicory)
8 large basil leaves
100g prosciutto, thinly sliced
1 large garlic clove, finely chopped (optional)
25g wholemeal or white breadcrumbs
25g Parmesan cheese, grated
freshly ground black pepper
1 tbsp extra virgin olive oil
250ml chicken stock
(the best possible)
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Preheat the oven to
190°C/375°F/gas mark 5.
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Cut the-endive in half
lengthways and cut out the thick core. Place a basil leaf
on each half and wrap a slice of prosciutto round the
endive. Place in a gratin dish about 20cm x 26cm so that
they fit snugly in one layer.
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Mix the garlic with the
breadcrumbs, Parmesan, olive oil and pepper. (The oil
helps to crisp the breadcrumbs, making a crunchy topping).
Scatter over the endive. Do not use salt as the prosciutto
is already salty.
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Pour the stock carefully into
the dish down one side - avoid soaking the breadcrumbs. It
should come about halfway to 3/4 up the endive. Cover with
foil and bake for 45 minutes. Remove the foil and cook a
further 30 mins, until the endive is soft at the thickest
end.
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Take the dish out of the oven
and leave to rest for at least 15 mins before serving.
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This is a simple dish to serve
on its own with some bread to mop up the juices. It's also
good with baked white fish or a grilled lamb or pork chop.
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DAILY
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