The combination of endives with blue cheese always works well, but if that cheese is Roquefort and the endives are grilled… even better. Things take on another dimension. That’s why you’re grilled endives with roquefort and walnuts They are going to star in my pecking this weekend.
The sauce can be prepare in advance, so that, when the time comes to enjoy this appetizer, we only have to mark the endives and assemble the plate. If we have an electric iron, we can always bring it to the table and let everyone take charge of preparing their endive.
Be careful when buying endives, which are often soft and past. It is necessary to pay attention that the body is of an intense white color, the tips of a yellowish tone and that, when pressed with the fingers, they feel firm. With a good and fresh product we guarantee sure success.
Melt the butter in a saucepan over the heat and add the crumbled Roquefort cheese. We mix while we heat and integrate the cheese. Then add the liquid cream, season and cook the whole over low heat couple of minutes. We booked.
Cut the endives lengthwise into two equal halves, season with salt and pepper and brush the side of the cut with extra virgin olive oil. We put them upside down on a very hot iron and mark them for three minutes or until they are golden.
Turn the endives over for a few minutes and let them cook for a couple more minutes before removing them from the pan. We serve envy immediately, washed down with the Roquefort sauce and the chopped walnuts. We can also sprinkle with some cheese crumbs (optional).
KitchenCraft: World of Flavors – Japanese Cast Iron Grill, Teppanyaki Plate, Black Color, Has Non-Stick Coating, 42.5 x 29 x 4.5 cm
With what to accompany the grilled endives with roquefort and walnuts
At grilled endives with roquefort and walnuts A glass of very fresh, young and light white wine suits them very well. The flavor of Roquefort is powerful, so it is convenient to be restrained when serving the sauce. Although, if you are as mice as me, this can be difficult for you.
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