Endive Stuffed with Mortadella
Mortadella is one of the most popular cold cuts we have in Italy. It's a typical product from northern Italy, made of pork meat, little chunks of porkfat and spices. It's tasty and savoury, the perfect filling for a sanwich, and ideal for stuffings. It's definitely my favourite 'salume' ! Try it in this recipe, it's a special starter - delicate and sofisticated - and it's EASY to prepare! I found this recipe on the website of a famous producer of traditional Italian cold cuts.
Yield
4 servingsPrep
25 minCook
15 minReady
40 minLow Fat, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
belgian endive
4 heads |
*
|
| 5 ½ | ounces |
mortadella
I strongly advice to use high quality Italian mortadella. Levoni is the most famous brand and it's sold even abroad |
* |
| 1 ½ | ounces |
Parmesan cheese
or grana padano |
|
| 1 | each |
shallots
|
*
|
| 1 | large |
eggs
|
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
white wine
as needed |
*
|
| 1 | x |
bread crumbs
as needed |
*
|
| 1 | each |
lemon
juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
belgian endive
4 heads |
*
|
| 159 | ml/g |
mortadella
I strongly advice to use high quality Italian mortadella. Levoni is the most famous brand and it's sold even abroad |
* |
| 43.3 | ml/g |
Parmesan cheese
or grana padano |
|
| 1 | each |
shallots
|
*
|
| 1 | large |
eggs
|
|
| 1 | x |
olive oil
as needed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
white wine
as needed |
*
|
| 1 | x |
bread crumbs
as needed |
*
|
| 1 | each |
lemon
juice |
|
Directions
Blanch the endive in slightly salted boiling water with lemon juice for approximately 1 minute.
Cut the heads of endive in two and core to form a hole.
In a frying pan, brown the chopped shallot in olive oil, add the chopped cored endive and cook for a few minutes, drizzle with white wine and let it evaporate, then add salt and pepper and remove from the flame.
Pour the mix in a bowl and let it cool down; add the minced Mortadella, the grated Grana Padano (or Parmigiano) cheese and the egg, then mix well.
Stuff the half endive heads, sprinkle with breadcrumbs and drizzle with olive oil; gratinate in the oven at 200°C (390 F degree) for approximately 15 minutes.
BUON APPETITO :)
