Best 3 Baked Endive With Pancetta And Parmesan Cheese Recipes

Indulge in the delightful flavors of Baked Endive with Pancetta and Parmesan Cheese, a culinary masterpiece that combines the natural sweetness of endive with the savory notes of pancetta and the nutty richness of Parmesan cheese. This delectable dish is a symphony of textures, featuring crispy endive leaves, tender pancetta, and melted Parmesan cheese. It is not only visually appealing but also incredibly flavorful, making it a perfect appetizer or side dish for any occasion. Additionally, discover variations of this classic recipe, including a vegetarian version with roasted walnuts and a creamy goat cheese sauce, as well as a version featuring a tangy balsamic glaze. Explore the diverse flavors and textures of these baked endive recipes, and elevate your culinary skills to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED ENDIVES WITH PARMESAN CHEESE (ENDIVES AU PARMESAN)

Baked Endives with Parmesan Cheese (Endives au Parmesan) image

Provided by Craig Claiborne And Pierre Franey

Categories casseroles, main course, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 3

Ingredients

8 cooked, well-drained endives (see recipe)
2 tablespoons butter
1/4 cup freshly grated Parmesan cheese

Steps:

Preheat oven to 425 degrees.
Drain the endives well on absorbent paper towels.
Using one tablespoon of the butter, lightly butter the bottom and sides of a baking dish large enough to hold the endives close together in one layer. Add the endives. Sprinkle with the cheese and dot with the remaining butter.
Place in the oven and bake 15 minutes. Run briefly under the broiler until browned and nicely glazed.

Nutrition Facts : @context http, Calories 97, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 5 grams, Sodium 100 milligrams, Sugar 0 grams, TransFat 0 grams

BAKED MASHED POTATOES, WITH PANCETTA, PARMESAN CHEESE, AND BREADCRUMBS

Baked Mashed Potatoes, with Pancetta, Parmesan Cheese, and Breadcrumbs image

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 6-8 servings

Number Of Ingredients 9

Ingredients

4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 stick butter, melted plus 1 tablespoon at room temp
1 cup whole milk, at room temperature
1 1/2 cups shredded mozzarella
1 cup freshly grated Parmesan, divided use
8 oz pancetta, diced, cooked and drained of excess oil
Salt and freshly ground black pepper
1/4 chopped fresh flat leaf Italian parsley
2 tablespoons plain dry bread crumbs

Steps:

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with the 1 tablespoon of room temp butter and set aside.
Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well with a potato masher. Mix in the melted butter and milk. Mix in the mozzarella, 3/4 cup of the Parmesan and pancetta. Season, to taste, with salt and pepper and add in parsley. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.
Bake, uncovered, until the topping is golden brown, about 20 minutes.

BELGIAN ENDIVE AU GRATIN

Belgian Endive au Gratin image

Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture.

Provided by gaidgin

Categories Side Dish Vegetables Greens

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

8 heads Belgian endive, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup grated Gruyere cheese, divided
2 teaspoons grated Parmesan cheese
¼ teaspoon ground nutmeg, or amount to taste
salt and ground black pepper to taste
8 slices deli-style ham
¼ cup chopped fresh parsley

Steps:

Lightly grease a baking dish.
Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
Preheat an oven broiler to low.
Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 20.4 g, Cholesterol 28.7 mg, Fat 10.1 g, Fiber 16 g, Protein 12.8 g, SaturatedFat 5.7 g, Sodium 210.4 mg, Sugar 2.8 g

Tips:

To ensure the endives are tender, trim the root end and remove any tough outer leaves.
Use high-quality pancetta for the best flavor. Look for pancetta that is well-marbled and has a deep red color.
If you don't have Parmesan cheese, you can use another hard cheese, such as Pecorino Romano or Asiago.
Serve the baked endives immediately, while they are still hot and crispy.

Conclusion:

Baked endives with pancetta and Parmesan cheese is a delicious and easy appetizer or side dish. The endives are tender and flavorful, and the pancetta and Parmesan cheese add a salty and savory flavor. This dish is sure to impress your guests, and it's also a great way to use up any leftover endives.