Recipe ingredients
- 4 belgian endive heads
- 1/2 pound taleggio cheese, room temp
- 1/4 pound smoked salmon, thin slice
- 15 prosciutto or bresaola, cured beef slices
- 2 tablespoon fennel leaves, finely chop
- 2 tablespoon parsley, fresh, fine chop
- 1 tablespoon sun-dried tomatoes, pureed
- 1 cup roasted peppers, cut in thin strips
- Fresh ground black pepper
- Extra virgin olive oil
Recipe method
- Carefully remove endive leaves. Rinse and dry carefully.
- Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the endive boat.
- Remove the outer skin of the taleggio and leave half the cheese for the second combination.
- Gently blend the cheese with the fennel leaves.
- Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper.
- Place a spoonful of taleggio on top and serve.
- Bresaola boats: Place a slice of bresaola or prosciutto on the endive.
- Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and sprinkle with chopped parsley.
- Gently mix the sun-dried tomatoes into the cheese.
- Place a spoonful on top of the boat endive and serve.
Other italian recipes:
Barchetta endivia belga e taleggio recipe
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