Pancetta-Wrapped Endive
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- Carbohydrate 3 g(1%)
- Cholesterol 19 mg(6%)
- Fat 14 g(21%)
- Fiber 2 g(8%)
- Protein 4 g(9%)
- Saturated Fat 4 g(21%)
- Sodium 193 mg(8%)
- Calories 153
Preparation Bring large pot of salted water to boil. Add lemon juice. Add endive quarters and cook 1 minute. Drain well. Transfer to bowl. Drizzle endive with olive oil. Season with salt and pepper. Wrap 1 slice of pancetta around center of each endive quarter. Place wrapped endive on heavy large baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.) Preheat oven to 400°F. Bake wrapped endive until endive is tender and pancetta is crisp, about 20 minutes.
Preparation Bring large pot of salted water to boil. Add lemon juice. Add endive quarters and cook 1 minute. Drain well. Transfer to bowl. Drizzle endive with olive oil. Season with salt and pepper. Wrap 1 slice of pancetta around center of each endive quarter. Place wrapped endive on heavy large baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.) Preheat oven to 400°F. Bake wrapped endive until endive is tender and pancetta is crisp, about 20 minutes.
