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
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.
Recipe adapted from Bertolli