This dish is a little involved, but the homey flavors are well worth the time. Choose plump heads of endive; you’ll get more generous slices. Use an ovenproof baking dish that isn’t glass.
Reassemble the heads of endive, pressing the leaves into the stuffing with your hands.
Meanwhile, position a rack about 3 inches from the broiler and heat the broiler. Sprinkle the endive with the grated cheese and broil until golden, rotating as necessary. With a sharp knife, slice the endive diagonally into 1-inch rounds. Swirl the remaining butter into the reduced juices, drizzle over the slices, and sprinkle with the remaining chopped parsley.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
A nice different dish and nowhere near as involved as I thought it might be from the warning at the top of the recipe. Did find the filling a tad on the bland side though and added a quarter cup of additional parmesan cheese and about 2 tbsp of lemon juice to spice it up a bit before stuffing. Very pretty when plated.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?