Escarole With Beans And Olive OilEscarole With Beans And Olive Oil Recipe
Escarole With Beans And Olive OilEscarole With Beans And Olive Oil tastes great. Escarole With Beans And Olive OilEscarole With Beans And Olive Oil can be prepared easily. Escarole With Beans And Olive OilEscarole With Beans And Olive Oil must be treid for its unique blend
Ingredients
| 4 heads Belgian endive | ||
| Cream cheese | 1 Cup (16 tbs) | |
| Egg yolk | 1 | |
| Chives bunch | 1 Small | |
| Cheese | 4 Tablespoon, grated | |
| Bacon Slices | 16 | |
| Butter | 1/4 Cup (16 tbs) | |
| Extra virgin olive oil | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat the oven to 400°F and have the broiler ready for use.
Trim and rinse the endive then cut each head lengthwise in half and place cut side uppermost in a single layer in a lightly oiled gratin dish.
Season and sprinkle with the olive oil.
Push the cream cheese through a sieve into a large mixing bowl and blend in the egg yolk with a wooden spoon; add about 1 tbsp chives snipped with the kitchen scissors, the grated cheese, salt, and pepper.
Stir well then mold into flattened egg shapes by packing the mixture into a tablespoon and rounding the top off smoothly.
Set aside.
Broil the bacon until crisp; drain off all the fat.
Cook the endive by placing it under the very hot broiler for 8-10 minutes or remove from the gratin dish and dry fry on the griddle; turn the endive halfway through the cooking time.
Place in the preheated oven for 5 minutes in the gratin dish.
By now the endive will have wilted and softened; place a piece of crispy bacon on top of each endive half, then fill the spaces with the ricotta dumplings.
Return the gratin dish to the oven for 4-5 minutes while you melt the butter.
Trim and rinse the endive then cut each head lengthwise in half and place cut side uppermost in a single layer in a lightly oiled gratin dish.
Season and sprinkle with the olive oil.
Push the cream cheese through a sieve into a large mixing bowl and blend in the egg yolk with a wooden spoon; add about 1 tbsp chives snipped with the kitchen scissors, the grated cheese, salt, and pepper.
Stir well then mold into flattened egg shapes by packing the mixture into a tablespoon and rounding the top off smoothly.
Set aside.
Broil the bacon until crisp; drain off all the fat.
Cook the endive by placing it under the very hot broiler for 8-10 minutes or remove from the gratin dish and dry fry on the griddle; turn the endive halfway through the cooking time.
Place in the preheated oven for 5 minutes in the gratin dish.
By now the endive will have wilted and softened; place a piece of crispy bacon on top of each endive half, then fill the spaces with the ricotta dumplings.
Return the gratin dish to the oven for 4-5 minutes while you melt the butter.
Chef
