Baked Endive With Pancetta And Parmesan Cheese Recipes

PANCETTA AND PARMESAN-FILLED CHICKEN BREAST

Steps:

• Preheat the oven to 440°F/220°C.
• Slice the chicken breast through the middle and spread it wide to make room for the filling.
• Season with salt and pepper and add pancetta and parmesan.
• Wrap the chicken with the help of a string, making about 3 knots in the process.
• Add it in a baking tray along with the veggies. Season with salt and pepper and drizzle with olive oil.
• Put the tray in the oven for the next 10 minutes. Do not turn off the heat.
• Take the chicken out of the tray and remove its strings with a scissor.
• Add it in another baking tray, top with Cheddar, and bake it again for another 10 minutes.
• Slice it in half and serve with the oven-baked veggies.

BAKED ENDIVES WITH PARMESAN CHEESE (ENDIVES AU PARMESAN)

Steps:

• Preheat oven to 425 degrees.
• Drain the endives well on absorbent paper towels.
• Using one tablespoon of the butter, lightly butter the bottom and sides of a baking dish large enough to hold the endives close together in one layer. Add the endives. Sprinkle with the cheese and dot with the remaining butter.
• Place in the oven and bake 15 minutes. Run briefly under the broiler until browned and nicely glazed.

BAKED ENDIVE WITH PANCETTA AND PARMESAN CHEESE

Steps:

• Bring large pot of salted water to boil. Mix in lemon juice. Add endive and boil until crisp-tender, about 10 minutes. Drain. Transfer to bowl of ice water; cool. Drain. Squeeze endive gently from root end to tip to remove excess water. (Can be made 6 hours ahead. Cover and chill.)
• Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Sauté pancetta in medium skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer pancetta to bowl.
• Melt butter in heavy medium saucepan over medium-low heat. Add flour and whisk 2 minutes. Gradually whisk in milk. Bring to boil, whisking until sauce is smooth. Add nutmeg. Reduce heat to medium and simmer until sauce thickens, stirring often, about 15 minutes. Mix in Gruyère cheese. Stir in pancetta. Season with salt and pepper. Pour 1/3 of the sauce into prepared baking dish. Arrange endive atop sauce. Spoon remaining sauce over. Sprinkle with breadcrumbs and Parmesan cheese. Bake until endive is tender, about 25 minutes.