Monday, May 3, 2010

Braised Endive with Prosciutto.

I recently borrowed a copy of Molly Steven's All About Braising from the library. I've had this book on my wish list for a while and I've also been doing alot of braising as a result. Braising isn't complicated, as Molly claims, in fact the technique never changes. Braising is reliable, all throughout the year and I highly recommend giving this book a peek if you're interested in braising.
Most people are familiar with meat dishes that are braised, but Molly has dedicated an entire section to braising vegetables. So I decided to try the braised endive with prosciutto recipe. In about an hour, the endive softened as it slowly cooked in a little chicken broth and finished off with a little cream. The endive was tasty and the prosciutto added a subtle smoky and salty contrast. To make it a complete meal, Molly suggested fried eggs and toast, which really complimented the braised endive. Satisfying, this is an easy weeknight meal.

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