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.
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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.
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