Caramelized Endives (Chicory) with Prosciutto
Serves: 4
Preparation time: 30 min.
Belgian endives (aka chicory) have a slightly bitter taste - an elegant contrast to any topping. Endives and Prosciutto are an impressive starter or side dish done in minutes with little effort. It is ideal for preparing ahead of time. Just put it in the oven when you need it.
Ingredients
- 4 medium sized Belgian endives (chicory)
- juice of 1/2 lemon
- 30 gr (about 2 tbsp) butter
- 2 teasp sugar
- 60 gr (about 4 tbsp) fresh bread crumbs
- 60 gr (about 4 tbsp) freshly grated Parmesan cheese
- 1 tbsp freshly chopped thyme
- 100 ml (about 1/2 cup) heavy cream
- 6 thin prosciutto slices
- 6 tbsp olive for drizzling
- 2 tbsp freshly chopped parsley
- salt and pepper to taste
Preparation:
Preheat oven to 200°C (400°F).
Cut Belgian endives (chicory) lengthwise and sprinkle them with lemon juice to avoid oxidation.
Melt butter and sugar in a frying pan over high heat. Stir to mix butter and sugar well. If you do not have a frying pan large enough to accommodate endive halves without crowding them, do it in two batches using half of butter and sugar quantity each time. As soon as butter starts to bubble, place endives, cut side down in the pan and sautè them for about 2-3 minutes or until edges start looking golden. Set aside. If butter starts to get too brown, reduce heat until you are able to process the remaining batch of endives.
Line a baking tray with parchment paper and arrange caramelized endive halves cut side on it.
In a bowl, mix breadcrumbs, Parmesan cheese, thyme, heavy cream, salt and pepper. Mixture should be slightly creamy. Add more cream if necessary to make it spreadable without being runny. Spoon mixture over endive halves. Arrange one prosciutto slice on top of each endive. Bake for about 15 minutes or until endives are soft but not falling apart. Drizzle with some olive oil and chopped parsley on top.
Serve it warm its own as an appetizer or hot as a side dish.