недеља, 07. мај 2017.

Čikori pečen sa sirom i dimljenom šunkom* Endive baked with cheese and smoked ham


Scroll down for Recipe in English
Vrlo retko ovde mogu naći čikori , pa kad ga spazim iako je dosta skup odmah ga kupim. Divan je u salatama ali i ovako pečen je divan. Prvi put sam ga jela u Holandiji, zamotanog u sir i šunku i preliven sa bešamel sosom, što je takodje jako ukusno

Sastojci
2 do 3 glavice čikorija
2 Kašike putera
1 Kašika maslinovog ulja
1 šolja bistre supe

Za posipanje

1/2 šolje prezli
3 tanke kriške pančete
2 Kašike maslinovog ulja
so i biber
rukohvat svežeg peršuna
1/4 šolja rendanog parmezana


Priprema

Predgrejemo rernu na 170 stepeni C
Puter u veći tiganj
Presećemo ćikori na pola , pa po nekoliko minuta pržimo sa svake strane. Koren čikorija je jako gorak , pa ga možete iseći.

Od sastojaka za posipanje napravimo smesu pa pospemo na pržene polovine, koje potom naredjamo u tepsiju, pospemo pančetu i pečemo oko 20 minuta


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Endive with cheese and smoked ham




It is not often that I can find fresh endive here, but I am sure to grab it when I spot it, although it can be expensive. It is great in a salad but also baked or cooked. 


Ingredients


  • 2 Heads Belgian endive
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive Oil
  • 1 Cup Chicken Broth

FOR THE TOPPING:

  •  1/2 Cup Fresh Breadcrumbs
  • 3 Slices Pancetta Finely Chopped
  • 2 Tablespoons Olive Oil
  • Salt & Pepper
  • 2 Tablespoons Fresh Chopped Parsley
  • 1/4 Cup Grated Parmesan

Create

  1. Preheat the oven to 350 degrees F.
  2. Butter a large baking dish.
  3. Trim the stems off of each head of the endive, and cut in half lengthwise.
  4. In a large skillet, heat the butter and olive oil and once melted and bubbling, lay the endive cut side down in the pan.
  5. Cook for about 4 minutes, turn and cook another 4 minutes.
  6. Transfer the endive cut side up into the prepared pan and pour the chicken broth into the pan with the diced tomatoes.
  7. Bake for 20 minutes or until fork tender.
  8. Most of the liquid will have been absorbed by the endive as it cooked.
  9. In the heavy skillet, cook the pancetta in the olive oil until brown and crisp.
  10. Remove from the heat, add the breadcrumbs, cheese, salt and pepper, and parsley.
  11. Mix well.
  12. Sprinkle the topping over the endive and return to the oven until golden brown.
  13. Remove and allow to cool to room temperature.
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