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Gratinated Belgian Endive with Parmesan

Gratinated Belgian Endive with Parmesan

@vandelli-formaggi

A dish that enhances the delicacy of Belgian endive: a light oven gratin, enriched by the strong and savory flavor of 12-month Frisona Cow Parmigiano Reggiano. Each bite captivates with the contrast between the sweetness of the cooked endive and the golden cheese crust. An elegant and surprising side dish in its simplicity.

Difficulty: Easy
Cooking: 25 min
Preparation: 10 min
Country: Italia

Ingredients

No. Servings
  • Belgian endive600g
  • 12-month frisona cow parmigiano reggiano50g
  • Extra virgin olive oil20mL
  • Breadcrumbs30g
  • Fine salt2g
  • Black pepperto taste

Preparation

  1. STEP 1 OF 6

    Wash the endive, remove the outermost leaves, and cut each head in half lengthwise.

  2. STEP 2 OF 6

    Place the endive halves on a baking sheet lightly greased with oil, with the cut side facing up.

  3. STEP 3 OF 6

    Brush the endive with a drizzle of oil, and lightly salt and pepper.

  4. STEP 4 OF 6

    Sprinkle each half with breadcrumbs and plenty of grated 12-month Frisona Cow Parmigiano Reggiano.

  5. STEP 5 OF 6

    Drizzle again with a little extra virgin olive oil.

  6. STEP 6 OF 6

    Bake at 200°C (static oven) for 25 minutes, until golden and crispy gratin.

General Information

Storage notes

Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispiness.

Origin

Italia, Emilia Romagna

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

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
  • Proteins
    3.59g·23%
  • Carbohydrates
    5.63g·35%
  • Fats
    5.2g·33%
  • Fibers
    1.51g·9%