Baked Endive with Pancetta and Parmesan (Endive al Forno)
6 servings
25 minutes
Baked endive with pancetta and parmesan is an exquisite dish of Italian cuisine, combining the delicate bitterness of endive with the crispy texture of pancetta and the rich aroma of parmesan. This recipe originates from northern Italy, where baked vegetables are often complemented by rich meat and cheese ingredients. The flavor of the dish is rich and layered: caramelized endive becomes tender, while pancetta adds a savory note that harmonizes with the golden crust of breadcrumbs and parmesan. Baked endive is perfect as a warm side dish for meat dishes or as a light snack accompanied by a glass of white wine. It’s a wonderful combination of simple ingredients transformed into true gastronomic delight.
1
Preheat the oven to 180 degrees. Grease a large baking dish with butter.
- Butter: 2 tablespoons
2
Cut the stems of the endive and slice each head in half lengthwise.
3
In a large skillet, melt butter with 1 tablespoon of olive oil. Place the endive cut side down and sauté for 4 minutes, then flip and sauté for another 4 minutes. Place cut side up in a dish and pour in broth mixed with tomatoes.
- Butter: 2 tablespoons
- Olive oil: 3 tablespoons
- Belgian endive (witloof): 6 heads
- Chicken broth: 1 glass
- Canned diced tomatoes: 100 g
4
Bake for 20 minutes until soft.
5
Heat a pan with olive oil and fry the finely chopped pancetta until crispy and golden brown. Remove from heat and mix in breadcrumbs, cheese, parsley, salt, and pepper. Mix well and sprinkle with endive.
- Pancetta: 3 pieces
- Crushed breadcrumbs: 1.5 glass
- Grated Parmesan cheese: 30 g
- Chopped parsley: 4 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
6
Return to the oven for a while until golden brown. Cool to room temperature and serve.
