Endive baked stuffed
Instructions
Finely slice the onions, then place them in a pan with half the butter and let them Brown have been wetted with the white wine.
Meanwhile wash and divide in half each head of Endive eliminating some internal and leaf flushing a little core.
Coarsely grated the Gruyere and collected in a bowl.
Add the grated Parmesan, breadcrumbs and grated mozzarella.
Stir to mix everything.
Add salt, pepper and perfumed with chopped parsley.
Spread the mixture in the center of the half endives, then wrap each in a slice of bacon, securing with a toothpick.
Place the endives in a buttered baking dish and put over the remaining butter into pieces.
Cook in hot oven at 190 degrees for half an hour, until they are slightly au gratin.
Ingredients and dosing for 4 persons
- 4 tufts of belgian salad (endive)
- 100 g of grated parmesan cheese
- 100 g of emmenthal cheese
- 1 mozzarella
- 2 white onions
- 1 tablespoon of chopped parsley
- 100 g of speck (or bacon)
- 4 tablespoons of breadcrumbs
- 5 cl of dry white wine
- 50 g of butter
- Salt
- Pepper