FRENCHY COOKS: ENDIVES AU JAMBON

Take a bunch of endives and cut off the bottom.

Peel the outer leaves that are broken and set them aside for a salad.

Split the endives in half and prepare them for cooking.

In a large sauté pan, add some oil and place all the endives cut side down to get a nice coloration.

Season the endives with a bit of salt and pepper.

Add some butter, delicious herbs, and a few lemon peels to the pan.

After a couple of minutes, add some maple syrup and let it caramelize for another three minutes.

Flip the endives when they are beautifully golden brown and cook them on the other side for about two minutes.

Prepare a cartouche by cutting a square of paper, folding it in half, then in half again, and folding it over itself three to four times until it resembles a paper plane.

Cut the ends of the paper plane so it fits perfectly into the pan with the endives.

Cook the endives on low for about 10-15 minutes until the liquid is almost reduced, then finish cooking without the cartouche.

Remove the endives from the pan and let them rest for about five minutes.

Take thin slices of ham and place one endive in the center, rolling the ham over the endive.

Repeat the process with all the endives.

Top the rolled endives with slices of swiss cheese.

Prepare the monteau sauce (link provided in the video for the recipe).

Gracefully pour the monteau sauce over the dish and grate some parmesan on top for a nice crisp.

Place the dish under high broil in the oven for about five minutes.

Meanwhile, cut some chives and set them aside for garnish.

Once the dish is nicely gratinated, remove it from the oven and place it on a plate, being careful as it is very hot.

Top the dish with chives and serve.

Equipment Needed

Spice Level:

Dietary