Endive Stuffed with Mortadella

Name: Endive Stuffed with Mortadella
Yield: 4
Cuisine: Italian
Ingredients: belgian endive; mortadella; parmesan, parmigiano-reggiano cheese, grated; shallots; eggs; olive oil; salt and black pepper; white wine; bread crumbs; lemon

Submitted by loren72

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 servings

PREP

25 min

COOK

15 min

READY

40 min

Ingredients

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

EACH SHALLOTS *

LARGE EGGS

X OLIVE OIL
as needed *

X SALT AND BLACK PEPPER
to taste *

X WHITE WINE
as needed *

X BREAD CRUMBS
as needed *

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 :)