I've not eaten a lot of endive in my life. But this recipe may change that. We've had this 3 times since Luisa posted the recipe. You can change up the type of ham, how many endive to cook, or the cheese for the top and it is delicious.
4 slices of ham, halved (black forest for example) or 8 smaller slices of ham (serrano for example)
2 oz of grated cheese (gruyere or cheddar)
Remove the tough outer leaves on the endive, half vertically and cut out the core. Place cut side down in a large saute pan. Once all the endive are prepared, pour the lemon juice over the endive. Season with salt and pepper and cover with 2 cups of water. Bring to a boil and simmer, covered for 15-20 minutes until the endive are tender. Drain.
Meanwhile, make the bechamel sauce by combining the butter, flour and milk in a saucepan over medium high heat. Whisk well until combined and heat for 5 minutes, until thick and bubbly. Season with salt and pepper and a touch of nutmeg if desired.
Wrap each endive with a piece of ham, and place into a greased baking dish large enough to hold all the endive in a single layer. Cover the endive with the sauce and sprinkle the grated cheese over the top.
Bake at 400 deg F for 15-20 minutes until slightly brown and bubbly.
My name is Charlotte. I'm a mother, wife, daughter, sister, friend and employee. In my spare time I love to cook, try to garden, sometimes craft (sew, knit, scrapbook, make felt animals, etc) and hang out with my son and husband.