This is a lovely first course or side dish.
Recipe information
Yield
Serves 6
Ingredients
2 tablespoons fresh lemon juice
6 large heads Belgian endive, quartered lengthwise
1 tablespoon olive oil
12 thin slices pancetta, cut in half
Preparation
Step 1
Bring large pot of salted water to boil. Add lemon juice. Add endive quarters and cook 1 minute. Drain well. Transfer to bowl. Drizzle endive with olive oil. Season with salt and pepper. Wrap 1 slice of pancetta around center of each endive quarter. Place wrapped endive on heavy large baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Step 2
Preheat oven to 400°F. Bake wrapped endive until endive is tender and pancetta is crisp, about 20 minutes.
