Baked Endive with Pancetta and Parmesan (Endive al Forno)
Appetizers • Italian
Description
Baked Endive with Pancetta and Parmesan (Endive al Forno)
Ingredients
- Endive 6 heads
- Butter 2 tablespoons
- Olive Oil 3 tablespoons
- Chicken Broth 10 fl oz
- Canned Tomatoes (Pelati) 5 oz
- Cake crumbs 1½ cups
- Pancetta 3 pieces
- Salt to taste
- Ground Black Pepper to taste
- Chopped Sage Leaves 4 tablespoons
- Grated Pecorino Pepato Cheese 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F. Grease a large baking dish with butter.
Step 2
Trim the stems from the endive and cut each head in half lengthwise.
Step 3
In a large skillet, melt the butter with 1 tablespoon of olive oil. Place the endive cut side down and sauté for 4 minutes, then flip and sauté for another 4 minutes. Place cut side up in the dish and pour in the broth mixed with tomatoes.
Step 4
Bake for 20 minutes until tender.
Step 5
Heat a skillet with olive oil and sauté the finely chopped pancetta until crispy and golden brown. Remove from heat and stir in the breadcrumbs, cheese, parsley, salt, and pepper. Mix well and sprinkle over the endive.
Step 6
Return to the oven for a bit longer until golden brown. Cool to room temperature and serve.
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