Endives au four

Ingrédients

• 1 1/2 Cup Fresh Breadcrumbs
• 3 Slices Pancetta Finely Chopped
• 2 Tablespoons Olive Oil
• Salt & Pepper
• 4 Tablespoons Fresh Chopped Parsley
• 1/4 Cup Grated Parmesan
• Six Heads Belgian endive
• 2 Tablespoons Butter
• 1 Tablespoon Olive Oil
• 1 Cup Chicken Broth
• 1 Cup Diced Tomatoes

Préparation

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   Butter a large baking dish.

3. 3

   Trim the stems off of each head of...: Trim the stems off of each head of endive, and cut in half lengthwise.

4. 4

   In a large skillet, heat the butter and...: In a large skillet, heat the butter and olive oil and once melted and bubbling, lay the endive cut side down in the pan.

5. 5

   Cook for about 4 minutes, turn and cook...: Cook for about 4 minutes, turn and cook another 4 minutes.

6. 6

   Transfer the endive cut side up into the...: Transfer the endive cut side up into the prepared pan and pour the chicken broth into the pan with the diced tomatoes.

7. 7

   Bake for 20 minutes or until fork tender.

8. 8

   Most of the liquid will have been absorbed...: Most of the liquid will have been absorbed by the endive as it cooked.

9. 9

   In the heavy skillet, cook the pancetta in...: In the heavy skillet, cook the pancetta in the olive oil until brown and crisp.

10. 10

    Remove from the heat, add the breadcrumbs, cheese,...: Remove from the heat, add the breadcrumbs, cheese, salt and pepper and parsley.

11. 11

    Mix well.

12. 12

    Sprinkle the topping over the endive and return...: Sprinkle the topping over the endive and return to the oven until golden brown.

13. 13

    Remove and allow to cool to room temperature.

14. 14

    Serve.