This is a lovely first course or side dish.

Serves 6.

INGREDIENTS

  • 2 tablespoons fresh lemon juice
  • 6 large heads belgian endive, quartered lengthwise
  • 1 tablespoon olive oil
  • 12 thin slices pancetta, cut in half

    DIRECTIONS

    Bring large pot of salted water to boil. Add lemon juice. Add endive quarters and cook 1 minute. Drain well. Transfer to bowl. Drizzle endive with olive oil. Season with salt and pepper. Wrap 1 slice of pancetta around center of each endive quarter. Place wrapped endive on heavy large baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.)

    Preheat oven to 400°F. Bake wrapped endive until endive is tender and pancetta is crisp, about 20 minutes.