We eat a lot of endives in France and love that characteristic bitter quality. In the winter we eat them in salads often with a blue cheese dressing and walnuts or cook them wrapped in ham with a bechamel sauce. This is a recipe from Ottolenghi that caramelises the endives first in butter and sugar and then has a lovely thyme rich breadcrumb and parmesan layer before topping with a slice of Parma or Serrano ham and baking in the oven until crispy.
You will need:
Endives – depending upon whether you intend to serve this as an appetizer or main course. If the endives are big then half is sufficient as an appetizer. If serving as a main course then 3 halves is about right (or more if you’re very hungry). The bonus is that it can be prepared in advanced and finished at the last moment. For the photos I show you here I used half quantities and it was enough for an appetizer for 4 people using very big endives.
For 6 endives you will need
Unsalted butter
A little caster sugar
50g breadcrumbs – preferably sourdough or something with texture but any will do
70g grated Parmesan
10g freshly picked thyme leaves – use your discretion here. I didn’t have any fresh thyme when I last cooked this so used a teaspoon of dried thyme for the half quantity.
120ml of cream (light not heavy)
12 slices of Parma or Serrano ham (one slice for each half endive)
Salt and pepper
Method:
- Preheat your oven to 180°C 350°F
The sugar and butter caramelises giving the endives a sweet tang. This perfectly balances the slight bitterness.
- Cut each endive in half long ways. Melt a good knob of unsalted butter in a non stick pan and add a teaspoon of caster sugar. Put as many endive as you can in one layer and cook until nicely caramelised on both sides
- You may have to do this in two or more batches depending upon the size of your pan.
- Put the endive cut side up in a baking dish lined with baking paper and season with salt and pepper.
- Mix together the breadcrumbs, Parmesan, cream, thyme (fresh or dried) and a little little salt and pepper. Pat a layer of this mixture on top of each of the endive halves.
Pat a thick layer of the cheesy, thyme paste onto each endive half.
- Place a slice of Parma, Serrano or any other finely sliced dried ham on the top of each one.
These endives were very big so I used a whole slice of ham on each one. A generous starter for 4 people.
- Drizzle with olive oil and cook in the oven for 15-20 minutes until the endives are tender and the ham crispy. I cover the dish with foil for the first 15 or so minutes until the endives are tender and then remove the foil and turn the heat up a little allowing the ham to brown without getting too crispy.
- Serve hot, warm or at room temperature drizzled with some more good olive oil and crusty bread. If you have a little flat leaf parsley you can sprinkle a little on the top before serving.
I don’t have a picture of the finished dish here because I took it to friends. I prepared it up to the final picture stage and then cooked it in their oven. You can even do it the day before and pop them in fridge. Just be sure to take them out to come back to room temperature before popping in the oven.
Et voila! Bon appetit!
