Grilled Endive Pancetta Purses


(Serves 4)

  • 4 medium heads Belgian endive
  • 2 tbsp. extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 16 thin slices pancetta, about 1/8 inch thick


  • Cut the endive in half lengthwise, remove outer leaves first.
  • Brush the endive with 1 tbsp. of the olive oil and season with salt and pepper.
  • Wrap each endive with two slices of pancetta (the slices may slightly unravel). Brush again with a little olive oil.
  • Set a grill to medium high heat, arrange the wrapped endive on the grill and cook 2 minutes on each side then turn again and cook for one minute on each side or until the pancetta is crisp and browned and the endive is heated through, about 5-7 minutes.
  • Arrange on a serving platter and drizzle some of your best quality extra virgin olive oil and serve!

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