This is another delicious Ottolenghi recipe, you could do it as a starter or part of a summery lunch.
Serves 6
6 endives, cut in half lengthways
40g unsalted butter
4 tsp caster sugar
50g breadcrumbs
70g parmesan cheese, freshly grated
2 tbsp thyme leaves
120ml whipping cream
12 thin sliced of Serrano ham
olive oil for drizzling
Preheat the oven to 200˚C. Start by caramelising the endive in batches depending on how many you can fit in a frying pan. Put the butter and sugar in the pan over a high heat until the butter starts to bubble, then place the endive halves into the pan cut side down until they are golden.
Remove and place into a lined baking tray, caramelised side up. Sprinkle with a little salt and pepper.
Mix the breadcrumbs with the cream, parmesan, thyme some salt and ground pepper. Spoon the mix on top of the endives and top with a slice of the ham.
Roast in the oven until golden and the endives feel soft when poked with a knife.
Serve hot or warm drizzled with a little olive oil.
Serves 6
6 endives, cut in half lengthways
40g unsalted butter
4 tsp caster sugar
50g breadcrumbs
70g parmesan cheese, freshly grated
2 tbsp thyme leaves
120ml whipping cream
12 thin sliced of Serrano ham
olive oil for drizzling
Preheat the oven to 200˚C. Start by caramelising the endive in batches depending on how many you can fit in a frying pan. Put the butter and sugar in the pan over a high heat until the butter starts to bubble, then place the endive halves into the pan cut side down until they are golden.
Remove and place into a lined baking tray, caramelised side up. Sprinkle with a little salt and pepper.
Mix the breadcrumbs with the cream, parmesan, thyme some salt and ground pepper. Spoon the mix on top of the endives and top with a slice of the ham.
Roast in the oven until golden and the endives feel soft when poked with a knife.
Serve hot or warm drizzled with a little olive oil.