Endive stuffed with beef carpaccio and parmesan


Endive is a vegetable with a slightly bitter, special and very characteristic taste and therefore, to be honest, not many enter the house. endiveas this is a type of vegetable that the whole family does not like, but when they enter, we almost always eat them in a salad accompanied by a sweet dressing.

However, this time (and serving as a precedent), we baked the endive for this recipe: “stuffed endives beef carpaccio and parmesan ”.

Endive stuffed with beef carpaccio and parmesan

The carpaccio It is a preparation of raw meat (eg beef, veal, beef, venison, salmon, tuna, ostrich, foal or otter), finely chopped or mashed until fine, served mainly as an aperitif. It was invented in 1950 by Giuseppe Cipriani from Harris’ bar in Venice and became popular in the second half of the 20th century. The meat is served with lemon, olive oil and white truffle or parmesan. The term was later extended to dishes containing other raw meats or fish, finely chopped and served with lemon or vinegar, olive oil, salt and ground pepper, garnished with cheese shavings, usually Grana Padano.

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Endive stuffed with beef carpaccio and parmesan

Endive stuffed with beef carpaccio and parmesan

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Time to prepare 10 minutes
Cooking time 30 minutes

Instructions

  1. Wash and dry the endives with absorbent paper.

  2. Grease a baking dish with oil and place the endive on top.

  3. Season with salt and pepper and add olive oil on top.

  4. Place the pan in the oven for 30 minutes at 170º.

  5. Remove, leave to harden and make a longitudinal incision of the endives.

  6. We open the container with SKARE Beef Carpaccio (we buy it at Mercadona), take out the thin slices and fill the endives with them.

  7. Sprinkle the Parmesan cheese that goes into the carpaccio container with the oregano on top.

  8. Cook for 5 minutes in the oven.

  9. We take out, serve and try this delicious endive breakfast stuffed with beef carpaccio and parmesan.

See also

Surimi and anchovies Pizza recipe with puff pastry



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