4 tablespoons olive or vegetable oil
8 whole heads Belgian Endives, cored
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tablespoon flour
1/2 cup grated mild cheese
2 teaspoons grated Parmesan cheese
Salt and pepper, to taste
8 slices Black Forest ham
Chopped parsley
Servings: 4
1. In a frying pan, lightly sauté the endives, remove them from the pan, and set aside. Add the red and green peppers to the oil, lightly sauté them, remove them from the pan, and set aside.
2. Add the flour to the oil and stir until lightly browned.
3. Add the salt and pepper and blend in with a whisk until the mixture is smooth.
4. Add the cheeses and blend until the cheese melts.
5. Stir in the sautéed red and green peppers.
6. Place the sautéed Belgian Endives in an ovenproof casserole. Wrap each endive in a slice of Black Forest ham. Cover with cheese sauce and place in a 350ºF oven for about 20 minutes or until sauce is bubbly and brown. You may brown it under the broiler for a minute or two if you wish. Garnish with chopped parsley and serve hot.
8 whole heads Belgian Endives, cored
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tablespoon flour
1/2 cup grated mild cheese
2 teaspoons grated Parmesan cheese
Salt and pepper, to taste
8 slices Black Forest ham
Chopped parsley
Servings: 4
1. In a frying pan, lightly sauté the endives, remove them from the pan, and set aside. Add the red and green peppers to the oil, lightly sauté them, remove them from the pan, and set aside.
2. Add the flour to the oil and stir until lightly browned.
3. Add the salt and pepper and blend in with a whisk until the mixture is smooth.
4. Add the cheeses and blend until the cheese melts.
5. Stir in the sautéed red and green peppers.
6. Place the sautéed Belgian Endives in an ovenproof casserole. Wrap each endive in a slice of Black Forest ham. Cover with cheese sauce and place in a 350ºF oven for about 20 minutes or until sauce is bubbly and brown. You may brown it under the broiler for a minute or two if you wish. Garnish with chopped parsley and serve hot.
