Witlof wrapped in cheese and ham...

Witlof-endive-chicory

A loved one has many names, as well as the dreaded horrors of childhood. Stop just there though, I promise that even though chicory traditionally means something horrid (stuff you tried to stuff deep into your napkin as a kid because it tasted bitter) that you are in for a treat. But this is a fantastic way to cook witlof, which is the Dutch name for it. A guaranteed bitter free experience. You really don’t expect me to dare to tempt you anything horrible, right?

One of the most fascinating aspects of traveling for me, due to me being a total food freak, is exploring new ways of cooking. This one is a recipe my dear Dutch boyfriend and his family taught me to make.

Witlof is served as a side dish in his family. Often served together with meat and potatoes. Yummy. All good, but I happen to think this is a totally brilliant meal on its own. With the right chosen cheese it is even a nutritious meal that can be shamelessly served to anyone on a diet! And it still tastes fantastic. I served this to my coworkers after having told them about my new favorite meal for about a week and a half... I even had to bring extra “non witlof” food because they were so damn skeptical and i hate serving food that others wont like. But that was just wrong – I should have brought more witlof! Anyway, this is how to make it, and don't be afraid because it is a vegetable... I usually hate veggies, and this is totally making me drool.

Witlof for 2 dinners and a lunch the day after or as a side dish for 4-5 people:

7-8 small endives (usually here in Sweden they come in handy 250 g packages with 3-4 pieces of endive. Take two packages! Otherwise i advice you to buy 3 big endives and just cut it up once its time to wrap them.)

Small cheese slices. You will need 2 slices per endivewrap (and 3 more to top).

3 slices of smoked ham per endivewrap

Dry breadcrumbs about 2 tablespoons (i only sprinkle some on top)

This is how you do it...

Rinse the endives. Take off the bad leaves (in the small ones there is usually almost never anything to trow away) and snip off the bottom of it. Inside there is a little root. You do not want that. That is where all the bitterness of the veggie is. Cut it out like a little cone, taking out as much as you can without breaking the endive into pieces. Also snip off the very top of the salads.
Put all of them in a pot of cold water and add a little salt. Boil them whole until they are completely soft. Should take about 10-15 minutes. Don’t worry about overcooking them; there is no such thing. Also don’t worry about potentially loose saladleafs. Just wrap them with the smallest witlof. Drain the witlof completely in a sieve and leave them alone to cool for a while.
Now the fun part starts!

For ease I pre slice all the cheese I need. And take out and separate the ham.

Turn the oven on to 225 degrees celcius (hot oven!).

I use a cutting board for this. But you can use any surface you would like.

Use two pieces of ham, overlapping them a little.

Add a cheese slice.

Put the endive on top (a whole one if it is small)

Another cheese slice on that

Roll it all together with another ham to make a roll.

Put the roll into an oven safe dish.

Repeat with the rest of the endives.

When the endives are all wrapped up and in the dish (just cozy them all together), sprinkle breadcrumbs over them and tear the remaining 2-3 slices of cheese up and spread evenly. Swoosh into the middle of the hot oven and bake them there for about 20-25 minutes until they are sporting a good crisp and color. Serve as they are, or together with potatoes and meat, preferably something chicken. Food heaven – Dutch style.