Belgian endive gratin: the recipe for a simple and tasty side dish
ingredients
extra virgin olive oil
I’Belgian endives au gratin it’s a outline tasty and simple, ideal to accompany any second course of meat, fish or eggs for a family lunch or a special dinner: you will delight your guests with an original dish with a unique flavor.
Also known as Brussels chicory, Belgian endive is a salad that belongs to the same family as escarole and chicory, with which it shares a slightly bitter aftertaste; typical of Winteris characterized by wide, slender leaves, white in color, enclosed in a dense trunk.
Low in calories and rich in water, it is an excellent source of vitamins, mineral salts and fibre. Precious well-being allycan be eaten raw or baked or pan-fried, proving to be an excellent protagonist of whimsical and original recipes.
In our recipe, it is made crispy with a rich breading made from breadcrumbs, Parmesan and oregano: baking in the oven will give the dish an irresistible golden crust that will make your Belgian endive au gratin even more succulent and tasty.
If you wish, you can add the aromatic herbs you prefer, certain spices, such as paprika or mild curry powder, and replace the cheese with nutritional yeast flakes, for a variation also suitable for those following a vegan diet.
Find out how to make a Belgian endive gratin by following the step-by-step instructions and tips. Also try the delicious endive trays.
How to prepare Belgian endive gratin
Step 1
Step 1
Cut the bread into cubes 1.
Cut the bread into cubes 1.
2nd step
2nd step
Transfer it to a cooking blender 2 and chop it finely.
Transfer it to a cooking blender 2 and chop it finely.
Step 3
Step 3
Pour the crumbled bread into a bowl and add the parmesan 3.
Pour the crumbled bread into a bowl and add the parmesan 3.
Step 4
Step 4
Oregano scent 4 and add a pinch of salt.
Oregano scent 4 and add a pinch of salt.
Step 5
Step 5
Mix well 5.
Mix well 5.
Step 6
Step 6
Wash the endive and drain it 6.
Wash the endive and drain it 6.
Step 7
Step 7
Cut each head in half lengthwise 7.
Cut each head in half lengthwise 7.
Step 8
Step 8
Transfer the Belgian endive to a baking sheet lightly brushed with a drizzle of oil 8.
Transfer the Belgian endive to a baking sheet lightly brushed with a drizzle of oil 8.
Step 9
Step 9
Sprinkle the breadcrumbs evenly then drizzle with oil 9.
Sprinkle the breadcrumbs evenly then drizzle with oil 9.
Step 10
Step 10
Bake at 200°C and cook for 10-15 minutes, or until golden brown. After this time, take it out ten.
Bake at 200°C and cook for 10-15 minutes, or until golden brown. After this time, take it out ten.
Step 11
Step 11
Transfer the chicory to a dish and serve 11.
Transfer the chicory to a dish and serve 11.
storage
You can keep the endive au gratin in the refrigerator for 2 days, in a special airtight container. At the time of consumption, it is recommended to heat it in the oven for a few minutes.
