THE CHEFS RECIPES

Cocotte d'endives aux viandes fumées
Endives in a pot in smoked meats
A recipe from the Restaurant la Forêt (Oise)
 

- 1/2 glass of water - 1,2kg of endives
- 1 big onion - 250g of smoked breast
- 2 cloves of garlic - 2 sausages of Morteau
- 1 bouquet garni - 450g of smoked shoulder of pig
- 2 soupspoons of oil - 1 clove - salt, pepper
- 8 juniper berries
- 25 cl of Sylvaner (Alsace white wine)
 

How to cook (4 pers.) :

- Fray the endives, then make them fry in a pot.
- Add the thinly sliced onion, cloves of garlic, Sylvaner, water, juniper berries, clove, salt, pepper.
- Cut the shoulder and the breast in lardons and add to endives; close the pot and cook 20 min.
During this time, poach sausages
- Add sausages and cook again 20 min.
- Verify the seasoning and serve.

 

Good appetite !
 

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