Braised California Endive with Prosciutto, Old Balsamic Vinegar, and Parmesan Cheese
5 heads of California Endive
½ cup water
¾ cup white wine
¼ cup olive oil
10 long thin slices of Proscuitto di Parma Parmesan for shaving Old balsamic vinegar*
*True balsamic vinegar can only be produced in the Modena and Reggio regions of Italy. In the traditional production process, grape must is put into wooden barrels to age. "Old" balsamic vinegar has been aged at least twelve years, with the best vinegars being aged 25 or 50 years. These vinegars are to be used by the drop. For this recipe, buy the best balsamic vinegar that your budget will allow - it makes a huge difference in the flavor of this dish.
Cut each endive in half lengthwise and place in shallow 8x10 baking dish along with the water, white wine, olive oil and salt to taste. Gently toss all the contents of the baking dish together making sure not bruise or break the endive leaves. Turn each endive half face down in baking dish, and cover tightly with aluminum foil. Bake at 350 degrees for 45 minutes, or until the core of the endive is tender. Allow to cool. Wrap each endive half with a slice of proscuitto. Before serving, re-warm the dish by putting it back in the oven for just long enough to wilt the proscuitto. Plate the endive and finish with a drizzle of balsalmic vinegar and a few shavings of parmesan. Serves 4 to 6. Contributor: Guy Frenette, Oliveto Restaurant.
Discover more endive recipes on endive.com.