Endives with Ham and Black Truffles

Credit: Didier Loire
Ingredients (4 people)

Ham and Truffles


Step 1: Endives

Remove a few leaves from the endives, so that they are all the same shape.

Cut off the ends of the endives, and wash in a bowl of cold water acidified with ascorbic acid (1/4 teaspoon per quart (1 g per liter) of water). Reserve the outside leaves for the cream.

Cook the endives sous-vide by placing them six by six in sous-vide bags and seasoning with fleur de sel, sugar, and melted butter. Seal (pressure 2.8, seal 7.5), then cook for 1 1/2 to 2 hours in a 210°F (100°C) steam oven.

Step 2: Cream of Endives

Wilt the reserved endive leaves in a dab of butter. Add the garlic cloves, moisten with the cream, season, and cook for 45 minutes.

Strain the cream through a fine-meshed chinois, and set aside.

Step 3: Ham and Truffles

Cut ribbons 1 1/2 x 5 inches (3.5 x 12 cm) from each ham slice.

Thin the mashed truffle with the veal jus, then season with the truffle stock and freshly ground pepper.

Step 4: Finishing and Plating

Take the endives out of the sous-vide bags, setting the cooking juices aside. Brown in a sauté pan in a dab of butter and some sugar, then deglaze with the cooking juices.

Emulsify the endive cream with a wand blender.

Wrap a ribbon of ham around each endive, and place in an oval baking dish. Coat with cream, sprinkle with thinly sliced cheese, and brown under the broiler.

Present on a large plate with the mashed truffles and veal jus.

Lay a slice of truffle on each endive and season with freshly ground pepper.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

Other recipes by Alain Ducasse