Baked Speck-Wrapped Endives With Parmigiano Reggiano
I often look everywhere BUT the endives at the markets. They look so fresh and so good to eat that I sometimes believe that I actually love eating them until I take the first bite. Ahem. Did I forget for the umpteenth time that I find them bitter? My husband likes them plainly grilled then drizzled with extra virgin olive oil and seasoned with salt so that is how I cook them. Quick, simple and oh so healthy!
I had yet to find a way to enjoy endives my way until I did this simple and tasty recipe. Speck and parmigiano reggiano will never fail to make a dish taste good. With these two wonderful ingredients put together, a whole new endive world suddenly opened up to me. You see, I believe in possibilities and finding your own way to enjoy food.
Speck is a lightly smoked cured ham produced in Alto Adige, (South Tyrol) Italy. It's one of my favorite hams that I like eating as is, in sandwiches or sometimes in cooking like this dish. Being in the area of its production at the moment, there's no better time to take out this wonderful recipe to share with you.
Wishing you all the best this week and I can't wait to share with you the pictures that I have been taking!
Baked Speck-Wrapped Endives With Parmigiano Reggiano
Ingredients:
Serves 2
- 2 small endives, halved lengthwise
- 4 slices of speck (or smoked ham)
- Extra virgin olive oil
- 1/4 cup parmigiano reggiano (parmesan), grated
- Pepper
Directions:
- Over medium fire, saute’ the endives in a pan with about 2 tablespoons extra virgin olive oil. Brown all the sides. Set aside.
- Lay a slice of ham flat on a plate.
- Sprinkle with parmigiano reggiano.
- Put a piece of endive at one end then roll to close.
- Do the same to the remaining ingredients.
- Line up the speck-wrapped endives on an oiled baking pan.
- Sprinkle some parmigiano reggiano & pepper on top. Drizzle with extra virgin olive oil.
- Bake at a pre-heated oven of 180 Celsius for 20 minutes.
