Baked Belgian Endive with Pecorino and Walnuts |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Indivia Belga Al Forno Con Pecorino e Noci Ingredients:
2 pounds belgian endives (about 8), trimmed, keeping whole, and quartered lengthwise |
1/4 cup extra-virgin olive oil |
1/4 cup walnuts, coarsely chopped |
1/3 cup freshly grated pecorino romano cheese |
Directions:
1. Preheat oven to 350°F. Toss endives with oil and salt and pepper to taste in a 13- by 9-inch shallow baking dish and arrange, packed, in 1 layer. Bake, covered with foil, in middle of oven until tender, 30 to 40 minutes.
2. Sprinkle evenly with walnuts and cheese and bake, uncovered, 10 minutes.
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