Endives wrapped in ham
From the one star french chef Patrick Asfaux
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Cooking time :
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Cooking time :
Total time :
A classic recipe of the French home cooking tradition.
Endives appeared quite recently on Parisian markets. The first ones were found on the market of the "rue coquillere" in 1879. Known as "chicon" or "witloof" in Belgium, endives are low in calories and easy to digest.
Endives appeared quite recently on Parisian markets. The first ones were found on the market of the "rue coquillere" in 1879. Known as "chicon" or "witloof" in Belgium, endives are low in calories and easy to digest.
Endives wrapped in ham recipe for 6 people:
- 12 endives, trimmed and washed
- 50g butter
- 1/2 litre bechamel sauce
- 150g grated Gruyère cheese (70g & 80g)
- 12 slices lean ham
- 1/2 tsp caster sugar
- 1/2 lemon juice
Progression
1- In a large, shallow pot place you endives flat onto the bottom of the pot. Add the lemon juice, some water, the sugar and season a bit of salt and pepper. Cover the lot with a round sheet of parchment, in which you will have made a hole in the middle and allow to gently simmer for 30-35 minutes. When done let them cool down, press the excess juice and set aside.
2- Start your oven at 250'C (482'F).
3- Line a oven dish with some butter.
4- Wrap each endives with a slice of ham and place them side by side in a your dish.
5- Add 70g of cheese into your bechamel and pour it over the endives.
6- Sprinkle the rest of the grated Gruyère cheese and place few nob of butter on the top of it and put your endives in the oven for 10-15 minutes, until golden blond.
2- Start your oven at 250'C (482'F).
3- Line a oven dish with some butter.
4- Wrap each endives with a slice of ham and place them side by side in a your dish.
5- Add 70g of cheese into your bechamel and pour it over the endives.
6- Sprinkle the rest of the grated Gruyère cheese and place few nob of butter on the top of it and put your endives in the oven for 10-15 minutes, until golden blond.
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