Endives au Jambon

Steam or braise 1200g of endives with 100g of wine until tender, then drain thoroughly and squeeze out excess moisture.

Wrap each cooked endive in a slice of the 160g of ham and place them into a buttered baking dish.

Sweat 50g of finely minced shallots in a saucepan with a portion of the butter until translucent without browning.