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Baked Pancetta-Wrapped Endive

Baked Pancetta-Wrapped Endive

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The rich, almost-grassy taste of the Rotture di Oro balances the pancetta and light endive to create a memorable flavor.

\r\n\r\nIngredients:
\r\n\r\n
    \r\n
  • 18 paper-thin slices pancetta
  • \r\n
  • 9 heads Belgian endive
  • \r\n
  • 4 Tablespoons fresh lemon juice
  • \r\n
  • 3 Tablespoons Rotture di Oro Olive Oil
  • \r\n
  • Sea salt & fresh ground pepper
  • \r\n
  • 1 clove garlic minced
  • \r\n
  • Optional, lemon wedges
  • \r\n
\r\n
\r\nPreparation:
\r\nTrim stem side of each endive head being careful not to separate the leaves and cut lengthwise into quarters. Position a rack in the upper part of the oven and preheat to 400 degrees. Bring a large pot full of salted water to a boil. Add 3 tablespoons of the lemon juice and the endive quarters and cook for one minute. \r\n\r\n

Transfer endive quarters to paper towels to drain then place in a bowl and drizzle with 1 tablespoon of Rotture di Oro Olive Oil. Toss well season with salt & pepper. Working with one endive quarter at a time, wrap a piece of pancetta around it encircling it in a spiral pattern. Arrange the wrapped endives in a single layer in a baking dish allowing ample space between them. Bake until the endives are tender when pierced with a knife and the pancetta begins to crisp on the edges, about 15 minutes. \r\n\r\n

Meanwhile, in a small bowl, whisk together the remaining 1 tablespoon of Rotture di Oro olive oil and the garlic. Season to taste with salt & pepper. \r\n

To serve, place the endive quarters on a warmed platter and drizzle with the vinaigrette. Serve hot or warm, garnished with lemon wedges. \r\n\r\n

\r\nYield: Serves 6

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