Bacon-wrapped Endives with Savory Filling
- 8 Endive
- freshly ground peppers
- 250 grams Spinach
- 125 grams button Mushroom
- 2 garlic cloves
- 2 slices stale white bread
- 3 Tbsps butter
- 50 grams freshly grated Parmesan
- 2 egg yolks
- ½ tsp dried thyme
- 8 slices Bacon
- 250 milliliters Vegetable broth
- butter (for the pan)
- thyme (for garnish)
Rinse endive and cut in half lengthwise. Blanch in boiling, salted water for about 10-12 minutes, until al dente.
Rinse spinach and remove leaves from stems. Clean mushrooms and chop finely. Peel garlic and chop finely. Remove crust from bread and crumble into breadcrumbs.
Lift endive from water and drain well in a colander. Blanch spinach in boiling water. Drain spinach in a colander, rinse, squeeze out excess water and chop finely.
Heat 1 tablespoon butter in a pan and sauté chopped mushrooms and garlic for about 5 minutes over medium heat until liquid has evaporated. Add chopped spinach, half of breadcrumbs, parmesan and egg yolks to pan and cook, stirring frequently. Season with salt, pepper and thyme.
Fill 2 endive halves with spinach mixture and wrap each with a slice of bacon and secure with toothpicks.
Place endives in buttered baking dish and pour in broth. Sprinkle with remaining breadcrumbs. Cut butter in pieces and arrange evenly over endives.
Bake in a preheated oven at 200°C (approximately 400°F) for 25-30 minutes. Baste occasionally with a little broth.
To serve, arrange on plates and garnish with thyme.