Stracchino-Topped Belgian Endive

5 Reviews
100% would make this recipe again

Baked belgian endive and «stracchino» cheese.

«Stracchino» is a raw milk cheese from Lombardy with a distinctive tangy flavour. It derives its name from the type of milk used long ago, i.e. from «vacche stracche», «exhausted cows» on their journey back from the summer meadows in the Alps.

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Preparation : 5 min Cooking : 20 min
410 calories/serving

Ingredients

3 Belgian endive (Witloof) 460 g
260 g Stracchino (Crescenza) cheese 1 1/4 cup

Method

  1. Preheat the oven to 205°C/400°F.
  2. Prepare the belgian endive. Cut them in half lengthwise and place them in an ovenproof dish, cut side up. Distribute the stracchino on top.
  3. Cook in the middle of oven 15-20 min, until the endive is soft and golden. Poke with a fork to check if they are cooked through. It is not necessary to add any salt since the cheese is already rather salty.
  4. Serve.

Nutrition Facts Table

per 1 serving (340 g)

Amount

% Daily Value

Calories

410

Fat

32 g

49 %

Saturated 15.7 g
+ Trans 0 g

78 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

9 g

3 %

Fibre

7 g

27 %

Sugars

0 g

Net Carbs

2 g

Protein

25 g

Vitamin A

1 %

Vitamin C

10 %

Calcium

68 %

Iron

6 %
More info

Claims

This recipe is :
Diet-related health claims  :
Bone-healthy
Excellent source of  :
Calcium, Fibre, Folacin, Phosphorus
Good source of  :
Potassium
Source of  :
Copper, Iron, Magnesium, Manganese, Vitamin B1
Free  :
Sodium, Sugar
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 3
Fats 6 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

5 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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