Escarole With Beans And Olive OilEscarole With Beans And Olive Oil
|Belgian endive heads||4|
|Cream cheese||1 Cup (16 tbs)|
|Chives||1 Ounce (1 Small Bunch)|
|Grated cheese||4 Tablespoon|
|Butter||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
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.
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.