Name: Baked Belgian Endive with Pecorino and Walnuts
Cook time: 20 min
Total time: 1 hr
Yield: Serves 6 to 8 (first course or side dish)
Ingredients: 2 pounds Belgian endives (about 8), trimmed, keeping whole, and quartered lengthwise; 1/4 cup extra-virgin olive oil; 1/4 cup walnuts, coarsely chopped; 1/3 cup freshly grated Pecorino Romano cheese

Indivia Belga Al Forno Con Pecorino e Noci

Recipe information

Total Time
1 hr
Yield
Serves 6 to 8 (first course or side dish)

Ingredients

2 pounds Belgian endives (about 8), trimmed, keeping whole, and quartered lengthwise

1/4 cup extra-virgin olive oil

1/4 cup walnuts, coarsely chopped

1/3 cup freshly grated Pecorino Romano cheese

Preparation

Step 1
Preheat oven to 350°F. Toss endives with oil and salt and pepper to taste in a 13- by 9-inch shallow baking dish and arrange, packed, in 1 layer. Bake, covered with foil, in middle of oven until tender, 30 to 40 minutes.
Step 2
Sprinkle evenly with walnuts and cheese and bake, uncovered, 10 minutes.

TagsItalian European Endive Chicory Leafy Greens Vegetable Walnut Nut Pecorino Cheese Dairy Side Dinner Vegetarian Easy Oven Bake Gourmet

Recipe notes

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