Baked Belgian Endive with Pecorino and Walnuts
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 to 8 (first course or side dish)
- 1/4 cup extra-virgin olive oil
- 2 pounds belgian endives (about 8), trimmed, keeping whole, and quartered lengthwise
- 1/4 cup walnuts, coarsely chopped
- 1/3 cup freshly grated pecorino romano cheese
- Carbohydrate 5 g(2%)
- Cholesterol 6 mg(2%)
- Fat 11 g(17%)
- Fiber 4 g(15%)
- Protein 3 g(7%)
- Saturated Fat 2 g(11%)
- Sodium 81 mg(3%)
- Calories 124
Preparation Preheat oven to 350°F. Toss endives with oil and salt and pepper to taste in a 13- by 9-inch shallow baking dish and arrange, packed, in 1 layer. Bake, covered with foil, in middle of oven until tender, 30 to 40 minutes. Sprinkle evenly with walnuts and cheese and bake, uncovered, 10 minutes.
Preparation Preheat oven to 350°F. Toss endives with oil and salt and pepper to taste in a 13- by 9-inch shallow baking dish and arrange, packed, in 1 layer. Bake, covered with foil, in middle of oven until tender, 30 to 40 minutes. Sprinkle evenly with walnuts and cheese and bake, uncovered, 10 minutes.
