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1
Trim off the root ends and remove any discolored outer leaves of: 4 Belgian endive.
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2
Cut in half lengthwise and season well with: Salt.
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3
Melt in a heavy-bottomed skillet: 2 tablespoons butter.
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4
Add the endive, cut side down, and cook over medium heat until nicely browned.
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5
This can be done in batches, adding more butter with each batch.
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6
The pan will brown, which is fine; just dont allow it to blacken.
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7
If it does, wash it out before adding the next batch.
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8
Place the endive, browned sides up, in a baking dish just large enough to hold them in a single layer.
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9
Pour in: About 1 cup chicken broth.
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10
The broth should be about 1/2 inch deep in the dish.
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11
Cover tightly and bake in a 400F oven until tender, about 20 minutes.
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12
Check for doneness by probing the core with a sharp knife.
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13
Wrap each endive half in a thin slice of pancetta or bacon before browning.
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14
Brown the wrapped endives on both sides, using more butter if necessary, and braise as above.
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15
Place the cut endives in a baking dish and pour in about 3/4 cup cream, season with salt and pepper, and cook until tender, brown, and bubbling.
