Braised Endive With Prosciutto And Gorgonzola Recipes

BRAISED ENDIVE

Steps:

• In a skillet large enough to hold endive in one layer, melt butter over medium-high heat. Add endive, and cook, turning occasionally, until brown all over, about 7 minutes.
• Cover with a parchment-paper round, and then a tight-fitting lid. Reduce heat to very low, and cook until tender when pierced with the tip of a knife, 20 to 30 minutes. Season with salt and pepper, and serve immediately.

ENDIVE & GORGONZOLA

Steps:

• Carefully peel the leaves from the head of endive, and place them open-side up on a serving platter. Place one leaf of parsley at the base of each endive leaf and 1 tablespoon of Gorgonzola artfully on top of the parsley.

BRAISED ENDIVE WITH HAM AND GRUYèRE

Steps:

• To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
• Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.
• Preheat the oven to 400°F.
• To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
• Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.

ENDIVE WITH GORGONZOLA AND HOT HONEY

Steps:

• Arrange the endive leaves on a platter. Spread about 1 heaping teaspoon of the cheese on each endive leaf, then drizzle with honey.
• Sprinkle the endive with pecans and chopped chives.

BRAISED ENDIVE WITH PROSCIUTTO AND GORGONZOLA

Steps:

• 1. Preheat the oven to 300°. In a large skillet set over medium heat, add the butter, sugar and nutmeg and stir until the butter is melted. Add the endive heads and the lemon juice and cook, stirring occasionally, until the leaves begin to wilt slightly and the liquid is almost evaporated, 3 to 4 minutes. Pour in the white wine and stir to coat the endive heads. Season with the salt and pepper. 2. To an 8-by-8-inch square baking dish, add the endive heads in a single layer. In a small bowl, mix together the crème fraîche and the heavy cream and spread the mixture evenly over the top of the endives. Lay the prosciutto on top of the endives, overlapping the pieces slightly, and sprinkle the Gorgonzola evenly over the top. Loosely cover the dish with aluminum foil and bake until the endive is tender and a paring knife easily slips into the center of the largest head, about 1 hour. 3. Remove the foil and adjust the oven rack to the uppermost position. Turn the broiler to high. Broil until the cheese is browned and the prosciutto is crisp, 3 to 4 minutes (watch the cheese closely, as broiler intensities vary). Remove the dish from the oven and cool slightly before serving.