Braised Endive With Prosciutto And Gorgonzola

Name: Braised Endive With Prosciutto And Gorgonzola
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon granulated sugar; 1/4 teaspoon ground nutmeg (preferably freshly grated); 10 large Belgian endive heads, roots trimmed and outer leaves discarded; 1 tablespoon fresh lemon juice; 1/4 cup dry white wine; 1 teaspoon flaky sea salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup creme fraiche; 1/4 cup heavy cream; 1/4 pound (about 4 thin slices) prosciutto; 1/2 cup crumbled Gorgonzola cheese

Servings: persons

2 tablespoons unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon ground nutmeg (preferably freshly grated)
10 large Belgian endive heads, roots trimmed and outer leaves discarded
1 tablespoon fresh lemon juice
1/4 cup dry white wine
1 teaspoon flaky sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup creme fraiche
1/4 cup heavy cream
1/4 pound (about 4 thin slices) prosciutto
1/2 cup crumbled Gorgonzola cheese

1
1. Preheat the oven to 300u00b0. In a large skillet set over medium heat, add the butter, sugar and nutmeg and stir until the butter is melted. Add the endive heads and the lemon juice and cook, stirring occasionally, until the leaves begin to wilt slightly and the liquid is almost evaporated, 3 to 4 minutes. Pour in the white wine and stir to coat the endive heads. Season with the salt and pepper.
2
2. To an 8-by-8-inch square baking dish, add the endive heads in a single layer. In a small bowl, mix together the creme fraiche and the heavy cream and spread the mixture evenly over the top of the endives. Lay the prosciutto on top of the endives, overlapping the pieces slightly, and sprinkle the Gorgonzola evenly over the top. Loosely cover the dish with aluminum foil and bake until the endive is tender and a paring knife easily slips into the center of the largest head, about 1 hour.
3
3. Remove the foil and adjust the oven rack to the uppermost position. Turn the broiler to high. Broil until the cheese is browned and the prosciutto is crisp, 3 to 4 minutes (watch the cheese closely, as broiler intensities vary). Remove the dish from the oven and cool slightly before serving.

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 tablespoon granulated sugar, 1/4 teaspoon ground nutmeg (preferably freshly grated), 10 large Belgian endive heads, roots trimmed and outer leaves discarded, and more.

Yes, Braised Endive With Prosciutto And Gorgonzola falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!