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Indivia Belga Al Forno Con Pecorino e Noci

Food Management Staff

January 1, 2005

1 Min Read
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FM Staff

(Baked Belgian Endive with Pecorino Cheese and Walnuts)

YIELD: 6 TO 8 SERVINGS

2 lbs. Belgian endive, whole, trimmed, quarter lengthwise
1/4 cup extra virgin olive oil
1/4 cup walnuts, coarsely chopped
1/3 cup freshly grated Pecornio Romano cheese
Salt and pepper, to taste

  1. Preheat oven to 350°F. In a shallow 13-x9" baking dish toss endives with oil and then season lightly with salt and pepper (the cheese is already salty by nature).

  2. Arrange endive in a single layer and bake, covered with foil, in the middle of the oven until tender, about 30 to 40 minutes.

  3. Uncover, sprinkle with cheese and walnuts and bake another 10 minutes.

Recipe from Executive Chef Guido Lambelet, College of Santa Fe, NM, Bon Appetit Management Company.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

Food Management pillar features include Best Concepts, Top 50 Contract Management Companies and Innovators of the Year. Food Management is part of the Informa Restaurant & Food Group, which includes Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News

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