Endive with Ham

Endive with Ham Recipe from Belgium - Delicious and Easy to Make

Region / culture: Belgium | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Endive with ham is a delicious and elegant dish that combines the bitterness of endive with the saltiness of prosciutto and the richness of cheese. This recipe is perfect for a light lunch or as a side dish for a dinner party.

History

Endive with ham is a classic French dish that has been enjoyed for centuries. The combination of endive, ham, and cheese is a popular flavor profile in French cuisine, and this dish is a perfect example of that.

Ingredients

4 medium heads of belgian endive
4 slices of prosciutto (0.5 oz (14 g) each)
1 cup of grated gruyère cheese or any type of cheese you prefer

How to prepare

Preheat the grill to medium heat.
Once the grill is ready, lightly brush the grate with oil.
Take a shallow baking dish and place the endive in it along with 0.25 cup of water.
Cover the dish with plastic wrap and microwave for 2 minutes, or until the endive is slightly tender.
Remove the endive from the dish and pat it dry.
Wrap each whole endive with prosciutto and secure it with a toothpick.
Place each wrapped endive directly on the grill and cook, turning occasionally, until the ham is browned and the endive is tender, approximately 3 minutes.
Transfer the cooked endive to a shallow, oven-proof baking dish and sprinkle it with the cheese.
Return the dish to the grill, cover it, and continue cooking until the cheese has melted.

Variations

Try using bacon instead of prosciutto for a smokier flavor.
Add a sprinkle of chopped nuts or dried fruit for extra texture and sweetness.

Cooking Tips & Tricks

Make sure to pat the endive dry after microwaving to ensure that it browns properly on the grill.

- Be careful not to overcook the endive, as it can become mushy.

- Feel free to experiment with different types of cheese to find your favorite combination.

Serving Suggestions

Endive with ham can be served as a main dish with a side salad or as a side dish with roasted chicken or fish.

Cooking Techniques

Grilling the endive gives it a smoky flavor that pairs perfectly with the saltiness of the ham and the richness of the cheese.

Ingredient Substitutions

Feel free to use any type of cheese you prefer in this recipe. Blue cheese, Gruyere, or cheddar would all work well.

Make Ahead Tips

You can prepare the endive and wrap it with prosciutto ahead of time, then grill and melt the cheese just before serving.

Presentation Ideas

Serve the endive with ham on a platter garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Endive with ham pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of endive with ham contains approximately 200 calories.

Carbohydrates

Each serving of endive with ham contains approximately 5 grams of carbohydrates.

Fats

Each serving of endive with ham contains approximately 10 grams of fat.

Proteins

Each serving of endive with ham contains approximately 15 grams of protein.

Vitamins and minerals

Endive is a good source of vitamins A and K, as well as folate and fiber.

Alergens

This recipe contains dairy and pork products.

Summary

Endive with ham is a nutritious dish that is high in protein and vitamins. It is a great option for a light and satisfying meal.

Summary

Endive with ham is a delicious and elegant dish that is perfect for a light lunch or as a side dish for a dinner party. Grilling the endive gives it a smoky flavor that pairs perfectly with the saltiness of the ham and the richness of the cheese. Enjoy this classic French dish with a glass of wine for a truly special meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Endive with Ham. It was a cool autumn day, and I was visiting my friend Martha in her cozy little kitchen. She had just returned from a trip to France and was eager to share some of the delicious dishes she had discovered while she was there.

As Martha busily chopped and stirred, she told me all about the amazing food she had eaten in Paris. From flaky croissants to rich beef bourguignon, she had experienced a culinary adventure like no other. But it was the simple dish of endive with ham that had captured her heart.

"It's so elegant and yet so easy to make," Martha said, as she laid out the ingredients in front of me. Endive, ham, butter, flour, milk, and cheese. That's all it took to create a dish that would transport you straight to the streets of Paris.

I watched intently as Martha demonstrated each step of the recipe. She carefully separated the endive leaves, blanching them in boiling water to soften their bitter edge. Then she wrapped each leaf in a thin slice of ham, creating a little bundle of savory goodness.

Next, she made a simple bechamel sauce, melting butter in a pan and stirring in flour until it formed a smooth paste. She slowly added milk, whisking constantly until the sauce thickened and coated the back of a spoon. A sprinkle of nutmeg and a handful of grated cheese added the finishing touch.

Finally, Martha arranged the endive bundles in a baking dish, pouring the creamy sauce over the top and sprinkling on a bit more cheese for good measure. Into the oven it went, the tantalizing aroma of ham and cheese wafting through the air as it bubbled and browned.

When Martha pulled the dish out of the oven, the endive with ham was a golden masterpiece, the cheese melted and bubbling on top. I couldn't wait to dig in and taste the flavors of France for myself.

As I took my first bite, I was transported back to the bustling streets of Paris, with the Eiffel Tower looming in the distance and the scent of freshly baked baguettes filling the air. The endive was tender and slightly bitter, the ham salty and savory, and the creamy sauce tied it all together in a perfect harmony of flavors.

From that moment on, endive with ham became a staple in my own kitchen. I made it for family gatherings, dinner parties, and quiet nights at home when I wanted a taste of France. Each time I prepared the dish, I thought of Martha and our culinary adventures together, and I smiled at the memories we had created.

Over the years, I have shared the recipe for endive with ham with friends and family, passing on the tradition that Martha had started. Each time I make it, I remember that sense of wonder I felt when I first saw the recipe, and I am grateful for the simple pleasures that good food can bring.

So here's to Martha, and to the endive with ham that brings a little taste of France into my home. May we continue to cook and share our love of food for years to come. Bon appétit!