(Baked Belgian Endive with Pecorino Cheese and Walnuts)
YIELD: 6 TO 8 SERVINGS
2 lbs. Belgian endive, whole, trimmed, quarter lengthwise
1/4 cup extra virgin olive oil
1/4 cup walnuts, coarsely chopped
1/3 cup freshly grated Pecornio Romano cheese
Salt and pepper, to taste
- Preheat oven to 350°F. In a shallow 13-x9" baking dish toss endives with oil and then season lightly with salt and pepper (the cheese is already salty by nature).
- Arrange endive in a single layer and bake, covered with foil, in the middle of the oven until tender, about 30 to 40 minutes.
- Uncover, sprinkle with cheese and walnuts and bake another 10 minutes.
Recipe from Executive Chef Guido Lambelet, College of Santa Fe, NM, Bon Appetit Management Company.