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Happy New Year!

Simple and easy, but very flavorful – Endive Stuffed with Fennel and Parmesan is an excellent pairing with cocktails or champagne, the perfect appetizer to celebrate the beginning of a New Year!

ENDIVE STUFFED WITH FENNEL AND PARMESAN

endive stuffed with fennel and parmesan

1 fennel bulb, trimmed, fronds reserved for garnish

1 tablespoon olive oil

salt and freshly ground black pepper to taste

1/4 cup shaved parmesan

8 endive leaves

Cut the fennel into quarters and discard the core. Chop enough fennel to measure 1/2 cup (reserve the remaining fennel for future use). Combine the chopped fennel, and olive oil in a small bowl. Salt and pepper to taste. Toss gently to blend. Spoon equal amounts of the fennel mixture into the hollow side of each endive leaf, place a piece of shaved parmesan on top and garnish with fennel fronds.

Enjoy!

Recipe adapted from Bertolli

www.bertolli.com/

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