Endive Stuffed with Mortadella

• 4 each belgian endive 4 heads
• 5 1/2 ounces mortadella I strongly advice to use high quality Italian mortadella. Levoni is the most famous brand and it's 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

1. Blanch the endive in slightly salted boiling water with lemon juice for approximately 1 minute.
2. Cut the heads of endive in two and core to form a hole.
3. 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.
4. 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.
5. 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.
6. BUON APPETITO :)

belgian endive, mortadella i, parmesan, shallots, eggs, olive oil, salt, white wine, bread crumbs, lemon juice

Taken from recipeland.com/recipe/v/endive-stuffed-mortadella-51907 (may not work)