A dish that highlights the delicacy of Belgian endive: a light oven gratin enriched by the strong and savory flavor of Parmigiano Reggiano di Vacca Frisona 12 months. Each bite captivates with the contrast between the sweetness of the cooked endive and the golden cheesy crust. An elegant and surprising side dish in its simplicity.
Wash the endive, remove the outer leaves and cut each head in half lengthwise.
Place the endive halves on a baking tray lightly oiled, with the cut side facing up.
Brush the endive with a drizzle of oil, lightly salt and pepper.
Sprinkle each half with breadcrumbs and plenty of grated Parmigiano Reggiano di Vacca Frisona 12 months.
Drizzle again with a little extra virgin olive oil.
Bake at 200°C (static oven) for 25 minutes, until golden and crispy gratin.
Store in the refrigerator in an airtight container for up to 2 days. Reheat in the oven to restore crispiness.
Italia, Emilia Romagna
| Energy (kcal) | 85.52 |
| Carbohydrates (g) | 5.63 |
| of which Sugars (g) | 2.52 |
| Fat (g) | 5.2 |
| of which Saturates (g) | 1.8 |
| Protein (g) | 3.59 |
| Fiber (g) | 1.51 |
| Sale (g) | 0.19 |
