ENDIVES AU GORGONZOLA

ENDIVES AU GORGONZOLA

We were served this tasty and simple concoction as an entree at a delightful Italian restaurant, Il Suppli, 2, Rue de Conde, in St. Germain. We have German friends arriving for lunch tomorrow. As I just returned from the hospital following some minor surgery, I need something that doesn’t require elaborate preparation. This is perfect.

Serves four.

4 endives

2 tablespoons butter

juice of half a lemon

1/2 cup cold water

Salt and freshly ground pepper to taste

Gorgonzola (to taste)

Wash the endives in cold water and drain. Butter a heavy oven-proof skillet to fit the endives in one layer. Sprinkle with a little salt, then add endives and sprinkle with a bit more salt.

Sprinkle with lemon juice and add the 1/2 cup water. Cover and cook over medium heat for 30 minutes. Watch carefully so the water does not boil away. Add more if needed.

When the endives are tender, sprinkle with pepper, cut in half and top with Gorgonzola, to taste, then put under the broiler until melted. Delicious.

Apr 5, 2010

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