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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mixed herbs: : thyme, marjoram, parsley, chives. | 2. Strip leaves, trim, wash, dry, wilt til just soft in pan with oil and add onion, salt and water. | 3. Blend the Morbier and ricotta in bowl add eggs, salt and pepper, herbs, and bread crumbs. | 4. Drain leaves and place on cutting board in pairs in a cross. Top center with 1 tsp ricotta cheese mix fold over ends of leaves to make bundles. | 5. Mix bread, cornmeal and parmigiano. Heat oil until hot, do not let smoke. Roll the endive in flour, then in eggs and then bread mix. | 6. Fry. | 7. Remove from pan and cool on wire rack over paper towels while you finish the rest. Drain last. Salt and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
belgian endive	4	heads		50.4333	0.0	11.22	0.2833
extra virgin olive oil				50.4333	0.0	11.22	0.2833
onion	1		chopped	64.0	14.944	1.76	0.16
salt black pepper			ground	50.4333	0.0	11.22	0.2833
morbier cheese	2	ounces	grated	50.4333	0.0	11.22	0.2833
ricotta cheese	1/2			215.76	3.7696	13.9624	16.0952
egg	5		divided	357.5	1.8	31.4	23.775
herb	1	tablespoon	chopped mixed	-	-	-	-
breadcrumb	3	tablespoons		50.4333	0.0	11.22	0.2833
sandwich bread	1/4	lb	chopped	362.8743	59.9083	3.5494	12.1336
cornmeal	3/4	cup		331.23	70.3544	7.4298	3.2848
parmigiano	3	tablespoons	grated	50.4333	0.0	11.22	0.2833
flour				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.