5 1/2 ounces mortadella I strongly advice to use high quality Italian mortadella. Levoni is the most famous brand and its sold even abroad", "1 1/2 ounces parmesan, parmigiano-reggiano cheese, grated or grana padano", "1 each shallots", "1 large eggs", "1 x olive oil as needed", "1 x salt and black pepper to taste", "1 x white wine as needed", "1 x bread crumbs as needed", "1 each lemon juice
Instructions
Blanch the endive in slightly salted boiling water with lemon juice for approximately 1 minute.
Cut the heads of endive in two and core to form a hole.
In a frying pan, brown the chopped shallot in olive oil, add the chopped cored endive and cook for a few minutes, drizzle with white wine and let it evaporate, then add salt and pepper and remove from the flame.
Pour the mix in a bowl and let it cool down; add the minced Mortadella, the grated Grana Padano (or Parmigiano) cheese and the egg, then mix well.
Stuff the half endive heads, sprinkle with breadcrumbs and drizzle with olive oil; gratinate in the oven at 200C (390 F degree) for approximately 15 minutes.