6 heads endive
Salt and pepper
Trim 6 endives and slice them in half lengthwise. Season well with salt and
freshly ground pepper.
In a heavy-bottomed skillet, heat some olive oil and brown the cut side of
the endives over a high flame. Do this in batches, adding oil each time.
The pan will brown, which is fine - just don't allow it to blacken; if it
does, wash it out before the next batch.
Place the endives, brown side up, in a gratin dish just large enough to
hold them in a single layer. Pour chicken stock into the dish to a depth of
1/2 inch. Cover tightly and bake in a preheated 400°F oven for 20 minutes
or until quite tender. Serves 6.
For a richer, more savory version, the halved endives can be wrapped in
thinly sliced pancetta or bacon before browning. This requires a slower
flame and browning on both sides. The oil will still be needed to keep the
meat from sticking. This makes a fine first course all by itself, or it can
be a delightful accompaniment to roasted or grilled meats and birds.
Contributed by: Alice Waters, Chez Panisse
Adapted from: Endive.com
Jo De Vulder / 123RF Stock Photo 8479240