Endives with Ham and Black Truffles

Credit: Didier Loire
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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.

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

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