Preparing the endives:
Trim the endive stem, remove any damaged leaves, and steam the endive for about 5 minutes until it softens slightly. Drain well and let cool.
Preparing the filling:
In a bowl, combine the minced meat, onion, garlic (if using), parsley, egg, breadcrumbs, salt, and pepper. Mix well until you have a smooth filling.
Slice the endive lengthwise, without cutting all the way through, and carefully open it to create an opening.
Stuff the endives generously with the ground meat mixture.
Roll the endives:
Wrap each stuffed endive in 2 slices of smoked bacon or bacon bits. This adds flavor and helps hold the filling together.
Cook:
Heat the olive oil in a large frying pan or casserole dish.
Place the endives in the bacon and cook for about 5 minutes on each side, until lightly browned.
Pour the stock into the pot or casserole dish, cover, and simmer over low heat for about 30 minutes, until the endive is tender and the meat is cooked through.
Serve:
Serve hot with steamed potatoes or homemade mashed potatoes. Tip:
If you like, you can add some grated cheese (e.g., Gruyère or Comté) to the endives before wrapping them in bacon for an even more delicious flavor.
Alternatively, you can also cook the endive salad in the oven at 180°C, covered with aluminum foil, for 30 to 40 minutes.
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