Today I want to share with you the recipe for a comforting side dish. I love witlof (endive) and I usually eat it raw, but when I saw this recipe, I coud not resist and I had to try it. It was fantastic and I will definitely make it again. It could be a good appetiser too come to think of it. Growing up, I have always disliked Emmental… don’t ask me why, I just did not like the taste of it. Since moving to Australia though, I have a greater appreciation for ALL European cheeses, Emmental included and I must admit that it is now one of my favourite cheese to use in baked dishes like this. Enjoy!
Recipe adapted from the book “Zafferano, Piacere e Benessere – 3″
Ingredients (for 4 persons):
4 witlof (endive) bulbs
80 gms – 2.8 oz. Swiss Emmental, grated
40 gms – 1.4 oz. butter
5 slices ham
1 or 2 sprigs of thyme
1 tbsp sugar
1 pinch saffron threads
½ glass white wine
Salt
Melt the butter in a pan, add the witlof bulbs and cook them for 2 minutes (1-2). Add salt and sugar (3), cover and cook on low fire for 20 minutes (4).
When ready, let them cool down, cut them in half (1), put 1 slice of ham and ¼ of grated Emmental on each half (2) and close with the other half, like a sandwich (3). Cut the remaining slice of ham in 4 and use the strips to tie the witlof sandwiches together (4).
Put them on a baking tray covered with baking paper and sprinkle the remaining cheese on the top. Make a sauce by deglazing the pan with the white wine and saffron. Pour this sauce over the witlof sandwiches and bake them at 200°C – 390°F for 15 minutes.
Serve them warm with some fresh thyme on the top.
It is the end of the month again! Which means it is time to check out the great roundup that Nancy from Spicie Foodie has put together of some of the best recipes from the blogosphere! Check out Your Best Recipe of February! I am contributing my Tortelli di Carnevale to it! Have fun!
Had to look up what witlof is, actually my mom used to cook witlof / endives / “Bruesseler” wrapped with ham in a white wine sauce.
And just one small thing Emmental has no “h” – it refers to a valley (tal) in Switzerland – http://www.myswitzerland.com/en/emmental.html
Ooops! Thank you sooo much for the correction Michael! I will fix it immediately! 🙂
ciao Manuela!! caspita.. questa me la segno!! mi piace un sacco!! meno male che c’è il passo passo fotografico… io e l’inglese siamo lontani!! heheeh.. però esiste il traduttore on line!! 😛
rubo ricetta baci
What an interesting dish. The ingredients sound wonderful and put together make a beautiful presentation. I know this must be delicious. Thank you for sharing.
Witlof if something that is very hard to find here, I don’t know why, ok, maybe it’s not a vegtable that can easy grown here.
Witlof. What a bizarre name, we call it chicory!!!
I LOVE this combination. Dutch people eat it a lot, almost the same way as you make it. They first boil the witlof and then roll it in some ham and cover it with cheese before baking it in the oven. I’m glad you liked it!
Oh wow, that looks delicious! I have never had witlof this way, I bet i would love it, though!
I’m glad I could recognize witlof…interesting how we have such different names across the globe :). It looks fabulous…ham and cheese makes everything taste better!
I have to admit, I was intrigued by this post because i had no idea what whitlof is! As soon as I saw the ingredient photos, I knew it was Endive. I bet the baking takes the bitterness right out of them.
Must be delicious!
I had to open the post to figure out what a witlof is, we call it endive in the US. I think endive, like fennel, are delicious when roasted, they completely change flavor and texture.
Same here regarding the name! This looks so delicious and what an unique way of preparing and serving. I can’t wait to try this (Saturday night, dinner with friends).
I’ve never baked witlof before and this sounds like a lovely and flavourful way to prepare and eat it. Can’t wait to try it!
It really is very interesting side dish!