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- 3 witlof or endives
- 4 medium whole beetroots
- 4 tablespoons butter
- 1/4 cup red wine
- 1/4 cup chopped sage
- 4 slices of pancetta
- Olive oil, salt and pepper
- Preheat oven to 200C / 375F. Put the beetroot in a pan, rub in 2 tbsp of butter, salt and pepper, with the red wine. Roast for 40 minutes, turning occasionally. When soft, puree the whole thing and season to taste.
- Rub inside of chicken with sage, salt and pepper. Put a sliver of butter in each piece (like, less than a teaspoon) and roll up. Wrap with pancetta and tuck the ends under so it stays put. In a pan that’s ok on on the stove and in the oven, heat up remaining butter and brown chicken. Put the whole hot pan in the oven and bake for 20-25 minutes.
- Put the endives center up on a cookie sheet and drizzle with a little oil, salt and pepper. Roast under the grill until the leaves start to burn, about 20 minutes.