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Stuffed Endive

Flavor.of.Europe's picture
Ingredients
  Endives 4
  Ground veal 1⁄4 Pound
  Ground pork 1⁄4 Pound
  Egg 1 , lightly beaten
  Toasted bread slice 1
  Milk 1 Tablespoon
  Shallot/Scallion 1 , finely chopped
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper To Taste
  Butter 4 Tablespoon
Directions

Simmer the endives in boiling salted water for 5 minutes.
Rinse under cold running water and drain.
Combine the veal, pork and egg.
Soak the bread in the milk, crumble and add to the meat mixture.
Mix in the shallot, salt and pepper.
Spread the leaves of the endive apart as much as possible and fill the center with the meat mixture.
Press the leaves together and tie each endive tightly in 2 places with thread.
Melt the butter in a skillet and saute the endive slowly on all sides until very light brown.
If the endive starts to brown too much or tends to stick to the pan, add water, 1 tablespoon at a time.
Lower the heat, cover the pan and cook very slowly about 30 minutes.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Vegetable

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