GRATINEE D'ENDIVES AUX POMMES
GRATINEE D'ENDIVES A LA POMMES AU PARMESAN
Translation: Endive & Apple Gratin w/ Parmesan.
Found in that beautiful French magazine SAVEURS.
Here is the recipe for your tastebuds translated to English.
This is simply beautiful. The flavors of the baked apple with cream and the smokey ham, with the bitter endive slices makes for a wonderful winter side dish.
I think this would pair nicely with your Thanksgiving bird? I ate it only with a green salad.
Once again, you can prepare this ahead of time and bake it before serving.
If you are serving more than 4 people, I would double the recipe and use a larger gratin or cast iron skillet.
GRATINEE D'ENDIVES A LA POMME AU PARMESAN (adapted from French Saveurs):
2 apples (I used Granny Smith), cored and sliced (leave peels on)
8 slices of speck (smoked Italian prosciutto)
1/4 cup of freshly grated parmesan
1/4 cup of cream
3 tbsp olive oil
tablespoon of butter plus a tablespoon of olive oil
juice of 1/2 lemon
kosher salt & pepper
I did everything in a 9" cast iron skillet, since I didn't want to have another pan to wash, but you can use a buttered gratin dish if you like.
Cut the ends off the endive and peel back the leaves to the middle.
Saute the endive in the butter and oil for about 10 minutes with the juice of half a lemon. The endive will be nice and wilted and buttery soft.
I used the same skillet to bake the gratin, as I did to saute.
Layer the slices of apple in between the cooked endive in the pan.
Do the same with the slices of speck, tuck them in between and underneath the apples and endive.
Pour the heavy cream around and in between the stuff in the skillet. Sprinkle with kosher salt & pepper.
Grate about 1/4 cup of fresh Parmigiano Reggiano on top.
At this point, you can put the entire pan in the fridge until ready to bake.
Bake at 375F for 20-30 minutes until the top is getting nice and golden.
Serve right away.
Enjoy and have a wonderful Thanksgiving!
I have so much to be thankful for.