Endigia Gratinato

Endigia Gratinato

Author: 
Chef Luke Palladino
Prep Time: 
15 minutes
Cook Time: 
15 minutes
Yield: 
4 servings
Ingredients: 

6 spears endigia or Belgian endive
2 tablespoons rosemary, chopped
2 tablespoons thyme, chopped
4 tablespoons saba or balsamic vinegar
4 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 cups heavy cream
1 cup Parmigiana Reggiano, grated
4 tablespoons Plugrá® European-Style Butter, unsalted, cut into small pieces

Directions: 

1. Pre-heat oven to 375°F.
2. Cut the endigia in half lengthwise and place into a bowl. Top with 3 tablespoons of the olive oil, rosemary and saba or balsamic vinegar. Season with salt and pepper.
3. Place endigia in a casserole so they fit snugly and roast for approximately 20 minutes until golden and tender.
4. Cool slightly.
5. Pour cream over endigia, top with grated Parmigiana, then dot with Plugrá Butter.
6. Place in oven until bubbly and golden brown. Serve warm.