Indivia Belga Al Forno Con Pecorino e Noci

(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

1. 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).
2. Arrange endive in a single layer and bake, covered with foil, in the middle of the oven until tender, about 30 to 40 minutes.
3. 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.