Braised belgian endive

Peel the chicory, remove withered leaves, remove, with a sharp knife, bitter portion at the base.

Dry.

Melt the butter soft focus in a baking dish large enough to hold all the chicory in a single layer.

Add the chicory, add salt and pepatele.

Cover the chicory with a piece of buttered parchment paper greased side in contact with the vegetables.

Cover the dish tightly.

Let simmer gently 20 minutes, shaking the pot occasionally.

Remove the parchment paper, sprayed the vegetables with lemon juice, put the parchment and cover and simmer again for ten or fifteen minutes: the chicory must be keep.

You can also bake the dish to 170 degrees (5 thermostat).

In this case you'll have to compute from forty to fifty minutes.