BELGIAN ENDIVE, HAM AND CHEESE AU GRATIN
4 tablespoons olive or vegetable oil
8 whole heads Belgian Endives, cored
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 tablespoon flour
1/2 cup grated mild cheese
2 teaspoons grated Parmesan cheese
Salt and pepper, to taste
8 slices Black Forest ham
In a frying pan, lightly sautÃ© the endives, remove them from the pan, and set aside. Add the red and green peppers to the oil, lightly sautÃ© them, remove them from the pan, and set aside.
Add the flour to the oil and stir until lightly browned.
Add the salt and pepper and blend in with a whisk until the mixture is smooth.
Add the cheeses and blend until the cheese melts.
Stir in the sautÃ©ed red and green peppers.
Place the sautÃ©ed Belgian Endives in an ovenproof casserole. Wrap each endive in a slice of Black Forest ham. Cover with cheese sauce and place in a 350ÂºF oven for about 20 minutes or until sauce is bubbly and brown. You may brown it under the broiler for a minute or two if you wish. Garnish with chopped parsley and serve hot.