Categories: endive, side dish, vegetables
Ingredients
- Heads Belgian endive
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 Cup Chicken Broth
- 1 Cup Diced Tomatoes
- For The Topping:
- 1 1/2 Cup Fresh Breadcrumbs
- 3 Slices Pancetta Finely Chopped
- 2 Tablespoons Olive Oil
- Salt & Pepper
- 4 Tablespoons Fresh Chopped Parsley
- 1/4 Cup Grated Parmesan
Directions
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Preheat the oven to 350 degrees F. Butter a large baking dish. Trim the stems off of each head of endive, and cut in half lengthwise. In a large skillet, heat the butter and olive oil and once melted and bubbling, lay the endive cut side down in the pan. Cook for about 4 minutes, turn and cook another 4 minutes. Transfer the endive cut side up into the prepared pan and pour the chicken broth into the pan with the diced tomatoes.
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Bake for 20 minutes or until fork tender. Most of the liquid will have been absorbed by the endive as it cooked. In the heavy skillet, cook the pancetta in the olive oil until brown and crisp. Remove from the heat, add the breadcrumbs, cheese, salt and pepper and parsley. Mix well. Sprinkle the topping over the endive and return to the oven until golden brown. Remove and allow to cool to room temperature. Serve.