|
Directions
1 - Remove the leaves from the endives, reserve 6 small leaves for decoration and braise with half of the butter, a pinch of sugar, 1 clove of garlic, salt and pepper. Get colorful leaves and drain well.
2 - Cook the rice in the milk to a simmer, when the milk is absorbed, add 20 g of roquefort and 20 ml of cream to bind the rice and adjust salt and pepper.
3 - On a plastic wrap, arrange half of the endive leaves, layer a slice of ham and a sausage roll of rice and make a roll, close the film tightly.
4 - Reduce to half 100 ml cream, then add 30 g of blue cheese, pepper and mix to get a smooth sauce.
5 - Mix 10 g of butter, flour, ground nuts, a pinch of salt to obtain a dough. Roll out the dough between 2 sheets of baking paper and place in cold. When the dough has hardened, transfer it to the sheet of brick and cut two tiles of the size of the endive rolls. Place the tiles on a baking sheet and bake at 180 ° C for 6 min.
6 - Fill the raw leaves of Roquefort and walnut pieces.
7 - On each plate, arrange a dash of sauce, put a roll over then topped with a tile. Garnish with 3 leaves and walnut halves
Recipe rearranged from this website http://www.750g.com/communaute-recettes_jfonta3_84052_1.htm
|
2 endives
