Easy, healthy and tasty.
I haven’t eaten Endives in a good while. I wanted something different to the classic Endives with Roquefort. This came up. And it was good.
The song for today is Nantes from Beirut. A great american band I was lucky to see last year.
Enjoy!
Ingredients
- 4 Endives.
- 250ml Fresh Cream.
- 2 Thick Slices of Iberico Ham.
- 1 Small Onion.
- Parmesan Cheese.
- Whole Nutmeg.
- Black Pepper.
- Thyme and Oregano.
- Olive Oil.
- Salt.
Preparation
Wash the endives and remove the outer leave. Finely chop the onion. Cut the Iberico Ham in stripes.
Put a pot with water and salt. Bring to boil. Put the endives and boil for 7 minutes. Drain and let them cool down.
In a pan with a bit of olive oil, slowly fry the finely chopped onion until soft. Add the cream, a touch of ground nutmeg and black pepper. Let it reduce for 10-15 minutes at low heat. Stir occasionally. Add grated Parmesan and mix well. Season.
Pre heat the oven at 240 degrees.
Cut the endives in halves. Put them in a baking tray. Cover them with the Parmesan cream. Add the Iberico ham stripes on top. Add a few drops of Extra Virgin Olive Oil. Top up with some grated Parmesan. Sprinkle some Oregano and Thyme.
Put on the oven top rack until golden.
Laurie said:
Oh, this looks so good!
acorninmykitchen said:
Thanks! It was nice and easy.
fromthefamilytable said:
What more does one need than Iberico ham (yum!), endive, and Parmesan?
acorninmykitchen said:
Yes, Iberico Ham. We are mad about it in Spain.
Villy said:
Fantastic dish! And beautiful song!
acorninmykitchen said:
Thank you! Beirut are great. Try to listen other songs. 😉
viveka said:
This is totally in my taste … so the file have carry this one too. Love all the flavors in this.
acorninmykitchen said:
Great. I hope you enjoy it!
Razel Rull-Navarro said:
This sounds absolutely dangerous! The flavours are fantastic sounding.
viveka said:
Good Morning ….. here is the link to my baking of your bread. http://wp.me/p293Pw-2u8