Here we have a French classic, simple and delicious.
Fair to say much depends on the quality of the ham. I used high-quality rosemary ham from a small manufacturer. And the ham slices should be also not too thin. The cooking time depends on the size of the endive, small ones 20-30min and big ones 30-40min.
Ingredients
6 chicory/endive/witloof
200g ham (not cured)
30-50g butter
Preparation
- First cut a slice form the end of the endive.
- Wrapp the endives in ham. Optional you can use a toothpick to fix it.
- Cook it for around 30min in a big sauteuse etc. First high heat and after 3-4min reduce to low heat and add a lidd. Turn around the endives after 10-15min. It should be brown a little bit.
- Add the butter sauce on top. Sea salt (Maldon) and a black pepper mill should be on the table. ENJOY
