Endigia Gratinato


Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


6 U
spears endigia or Belgian endive
2 T
rosemary, chopped
2 T
thyme, chopped
4 T
saba or balsamic vinegar
4 T
extra virgin olive oil
Salt and freshly ground black pepper
2 c
heavy cream
1 c
Parmigiano Reggiano, grated
4 T
Butter, cut into small pieces


Preheat oven to 375°F. Cut the endigia in half lengthwise and place into a bowl. Top with 3 tablespoons of the olive oil, rosemary and saba or balsamic vinegar. Season with salt and pepper. Place endigia in a casserole so they fit snugly and roast for approximately 20 minutes until golden and tender. Cool slightly. Pour cream over endigia, top with grated Parmigiano, then dot with butter. Place in oven until bubbly and golden brown. Serve warm.