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belgian endive mortadella I Parmesan shallots eggs olive oil salt white wine bread crumbs lemon juice
Viewed: 62 - Published at: 8 years agoIngredients
- 4 each belgian endive 4 heads
- 5 1/2 ounces mortadella I strongly advice to use high quality Italian mortadella. Levoni is the most famous brand and it's sold even abroad
- 1 1/2 ounces parmesan, parmigiano-reggiano cheese, grated or grana padano
- 1 each shallots
- 1 large eggs
- 1 x olive oil as needed
- 1 x salt and black pepper to taste
- 1 x white wine as needed
- 1 x bread crumbs as needed
- 1 each lemon juice
Method
- Blanch the endive in slightly salted boiling water with lemon juice for approximately 1 minute.
- Cut the heads of endive in two and core to form a hole.
- In a frying pan, brown the chopped shallot in olive oil, add the chopped cored endive and cook for a few minutes, drizzle with white wine and let it evaporate, then add salt and pepper and remove from the flame.
- Pour the mix in a bowl and let it cool down; add the minced Mortadella, the grated Grana Padano (or Parmigiano) cheese and the egg, then mix well.
- Stuff the half endive heads, sprinkle with breadcrumbs and drizzle with olive oil; gratinate in the oven at 200C (390 F degree) for approximately 15 minutes.
- BUON APPETITO :)
