(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 ...
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