Belgian endive gratin
Instructions
Remove the core from each head of Endive, remove the outer leaves and wash.
In a pan melt a knob of butter with 2 tablespoons of oil and start to Brown the sliced onions.
When he took a slight United color the Endive.
Let it season then add the chopped parsley.
Cover and cook for half an hour.
When it is quite tender, add salt and pepper and continue cooking uncovered container for about ten minutes.
Grease an ovenproof dish, sprinkle on the Belgian Endive, cover with grated emmenthal cheese, put some butter flakes and bake in the oven for a quarter of an hour.
Ingredients and dosing for 4 persons
- 600 g of belgian salad (endive)
- 120 g of emmenthal cheese
- 1 sprig of parsley
- 1 cipollina
- 2 tablespoons of olive oil
- 1 walnut butter
- Salt