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1
Heat the oven to 375 degrees.
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2
Butter a large gratin dish or baking dish (9-by-13 inch).
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3
Trimming the endive: Remove the outermost leaves from the endive, and trim the bottoms if they appear brown or dried out.
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4
Cut each endive lengthwise in half.
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5
Browning the endive: Melt 2 tablespoons of the butter in a large skillet (12-inch) over medium heat (nonstick or well-seasoned cast iron are good choices since the delicate endive leaves wont stick and tear, but any decent skillet will do).
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6
When the butter just stops foaming, add as many endive, cut side down, as will fit in a loose layer and cook until the cut sides are nicely browned, about 4 minutes.
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7
Using tongs, turn the endive and brown for a minute or two on the other side.
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8
Transfer the browned endive to the gratin dish, arranging them cut side up.
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9
Add the remaining tablespoon of butter to the skillet and brown the rest of the endive.
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10
The endive should fit in a snug single layer in the gratin dish.
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11
The aromatics and braising liquid: There should still be a film of butter in the skillet.
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12
Still over medium heat, add the prosciutto strips to the skillet and turn to coat them with the butter.
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13
Tuck a few strips between the endive and drape the rest over the tops.
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14
Season with salt pepper, keeping in mind that the prosciutto is salty.
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15
Add the stock to the skillet and bring to a boil over high heat.
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16
Scrape the bottom of the pan with a wooden spoon to loosen any browned bits, and pour the stock over the endive and prosciutto.
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17
The braise: Cover the dish tightly with foil.
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18
Braise until the endive are collapsed and tender when pierced with a sharp knife and have a burnished hue, 30 to 35 minutes.
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19
The finish: Remove the foil and baste the endive by spooning over any juices from the pan.
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20
If the pan is dry, add 2 tablespoons of water.
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21
Braised, uncovered, for another 8 to 10 minutes, until the pan juices have turned a caramel color and almost completely evaporated.
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22
Pour over the heavy cream the lesser amount if you want something less rich tasting and bake until the cream takes on a caramel color and thickens to a sauce-like consistency, another 6 minutes or so.
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23
Spoon over any pan drippings, and serve warm or at room temperature.
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24
Variation:
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25
Braised Endive with Fried Eggs
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26
Paired with eggs fried in olive oil, the braised endive makes a fabulous supper.
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27
Add an extra slice of priscutto the to recipe in Step When the endive are done, fry as many eggs as you like in olive oil in a large skillet over medium heat.
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28
Slide the fried eggs onto dinner plates, and return the skillet to medium-high heat.
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29
Add 1 teaspoon sherry vinegar or balsamic vinegar, and let it boil for about 1 minute.
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30
Drizzle the reduced vinegar over the eggs.
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31
Place the warm or room-temperature braised endive next to the eggs, and serve immediately.
