filled Belgian endives in prosciutto
Belgian endives (chicory) are typical autumn vegetables. There are many ways to make them, but this filled Belgian endives in prosciutto is a new recipe.
Equipment
- a small piece of string
Ingredients
- 2 Belgian endives
- 200 gram minced meat
- 4 pieces prosciutto
- 1 spring onion
- nutmeg
- pepper
- salt
- parsley
- butter
Instructions
- Preheat the oven at 200°C
- Cut the spring onion into small pieces.
- Mix the minced meat with the spring onion, salt, pepper and nutmeg.
- Halve the Belgian endives.
- Fill the halved Belgian endives with the minced meat. Press the halves together and wrap them with 2 pieces of prosciutto. To make sure that everything stays together you might wrap it with a piece of string.
- Place the filled Belgian endives in a greased baking tray. Fill that with a bit of water and place some butter on top of the prosciutto.
- Bake for 40 minutes. Open a few times to pour the sauce over the filled Belgian endives to keep them moist.
- Meanwhile chop the parsley finely, and mix it with the sauce just before finishing. Pour some of the sauce with the parsley over the Belgian endives.
Notes
- For the best result, place the chicory on their sides. Otherwise they will fall over.
- When the Belgian endives are baking in the oven you have lots of time to make delicious mashed potatoes (with nutmeg).
- Don't cut off the hard and bitter bottom of the chicory. It keeps the leaves together which otherwise will fall apart.
- If the baking is going too fast, cover the Belgian endives and the prosciutto with some silver paper.
Tried this recipe?Mention @surprisingrecipes or tag #surprisingrecipes!