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 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.

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.

NECTARINE, PROSCIUTTO & ENDIVE SALAD

Steps:

• Chop one nectarine; slice remaining nectarines and set aside. Place chopped nectarine in a small saucepan with water and sugar. Bring to a boil; cook until liquid is reduced to 1/4 cup. Strain and discard the solids; cool liquid completely. Whisk in the oil, lemon juice, mustard, honey, salt, thyme and pepper., In a salad bowl, combine the endive, arugula, prosciutto, chives, almonds, shallot, mint and sliced nectarines. Add dressing; toss to coat. Serve immediately.

PROSCIUTTO WRAPPED ENDIVE W/ BALSAMIC FIG REDUCTION - RACHAEL RA

Steps:

• Trim the heads of endive, and quarter them lengthwise.
• Cut the sliced prosciutto in half on an angle across the center.
• Over medium-high temperature, heat a grill pan or large skillet.
• Season the prepared endive with salt and freshly ground pepper (I like tricolor peppercorns).
• Wrap each endive with a piece of sliced prosciutto, then brush each with the extra-virgin olive oil.
• Saute each on the grill pan or large skillet for 7 to 8 minutes, turning every couple of minutes, until the prosciutto is nicely crispy and the endive pieces are tender.
• While the vegetables and ham are cooking, begin the reduction sauce: place the chopped figs and vinegar into a saucepan and bring to a boil.
• Reduce heat to medium and simmer sauce for 5 to 7 minutes, or until the figs are soft and the vinegar is nicely thick and syrupy.
• When endives are done, place attractively on a serving dish and drizzle the fig and balsamic reduction over them.
• Serve and enjoy!

ENDIVE AND GORGONZOLA SALAD

Steps:

• Preheat oven to 350°F.
• In a shallow baking pan toast walnuts in middle of oven until fragrant, about 10 minutes, and cool. Chop walnuts.
• In a small bowl whisk together vinegars and 1/2 teaspoon honey and add oil in a stream, whisking until emulsified. Season dressing with salt and pepper.
• Separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates. Cut remaining endive crosswise into 1/4-inch-thick slices and put in a large bowl. Peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides, stopping just before core. Make small stacks of slices and cut stacks into thin julienne strips.
• Toss sliced endive with dressing and divide among plates, mounding on whole leaves. Top salads with Gorgonzola, walnuts, apple, chives, and salt and pepper to taste. Drizzle remaining 2 teaspoons honey over salads.

BRAISED ENDIVE

Steps:

• Wash endive and trim the stem ends.
• Put endive in one layer in a saucepan large enough to hold them in one layer. Sprinkle endive with salt and pepper, cumin and lemon juice. Add water and butter and cover tightly. Bring to a boil and simmer for about 25 minutes until water is evaporated. Uncover endive and brown lightly on both sides. Serve immediately.