Servings:
4
Prep time:
10
Cooking time:
30
INGREDIENTS
- - 500 g of endive
- - 200 ml of milk
- - 150 g of brie
- - 40 g grated Parmesan cheese
- - 1 egg
- - 2 tablespoons toasted hazelnuts
- - 25 g of cornstarch
- - 20 g of butter
- - 1 shallot
- - Extra virgin olive oil
- - salt
- - pepper
INSTRUCTIONS
- Browse the Belgian endive choosing a score of whole leaves that will serve to line the molds. Finely chop the remaining shallots and put them together to dry in a pan with a teaspoon of olive oil, a sprinkling of salt and pepper for about 8 minutes. Then drain, if necessary, and reducing them in purè.
- Melt the butter in a small saucepan and stir in the cornstarch, salt lightly and add a generous grating of nutmeg. Pour in a little at a time about 140 ml of milk, stirring with a whisk until You gat a firm bechamel. Stir in the mashed endive, let cool, then stir in the Parmesan cheese and the egg.
- Boil for one minute the whole leaves of the Belgian You put aside, emerse them in cold water and dab to dry. With these line the four oiled ramekins, placing the tips downside and covering well the bottom, letting the ends stick out.
- Fill the molds to three quarters with the stuffing and cover the surface folding inwards the base of the remained leaves. Place the molds in a pot with 2 inches of water, cover with a lid and cook for 10 minutes. Then bake at 220 ° C by arranging them on the grid of the oven for 20 minutes
- prepared a fondue, just before serving, by melting brie without the peel with 3-4 tablespoons of milk over low heat. Overturn the molds in the dishes and serve with the fondue and with some whole or chopped hazelnuts.
