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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

CHICORY WITH SERRANO HAM AND VALDEÓN BLUE CHEESE

A pleasantly sharp appetiser to tempt your tastebuds
READY IN

35 minutes

COOKING TIME

20 minutes

PREP TIME

15 minutes

SERVES

4 people

ingredients

  • 4 endives
  • 4 FAR serrano ham slices
  • 100g Valdeon Picos blue cheese I.G.P.
  • Brindisa 100% Arbequina X.V. o/o, 1lt tin
IN STOCK
  • Oregano
  • Pinch of salt

METHOD

  1. Remove the outer leaves of the endives and trim the stem, which can be a bit bitter.
  2. Gently steam the endives for about 15 minutes, and leave to cool on some kitchen roll.
  3. Cut the endives in quarters and fry in a few drops of olive oil.
  4. Halve the serrano ham slices and wrap the endive pieces one by one. Place on a serving dish.
  5. Grind the oregano together with the olive oil in a pestle and mortar and pour the dressing over the endives.
  6. Crumble the Valdeon blue cheese and sprinkle over the dish.

ingredients

  • 4 endives
  • 4 FAR serrano ham slices
  • 100g Valdeon Picos blue cheese I.G.P.
  • Brindisa 100% Arbequina X.V. o/o, 1lt tin
IN STOCK
  • Oregano
  • Pinch of salt
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