Roasted Endive with Prosciutto from The Side Dish Handbook by Tori Ritchie
Preheat the oven to 400°F (200°C). Halve the endives lengthwise. Wrap each half endive around the middle with a slice of prosciutto to “belt” it. If the prosciutto slice is too short, cut it in...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Oven
- Chef's knife
- Cutting board
- Baking dish
Ingredients
- Minced fresh flat-leaf Italian parsley leaves, for garnish
- 4 heads Belgian endive, trimmed
- 1 tbsp unsalted butter
- ¼ cup (1 oz/30 g) shredded Asiago or Parmesan cheese
- Freshly ground black pepper
- 8 paper-thin slices prosciutto
- 3 tbsp olive oil, or as needed
- ½ cup (4 fl oz/125 ml) low-sodium vegetable or chicken broth
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