Belgian Endive Milan-Style with Bacon

1. 1 Brussels sprouts (frozen)pack 400 g ≈ $2.20 250 g
2. 2 Tomatoes≈ $4.67 per kg 120 g
3. 3 Hard cheesepack 200 g ≈ $2.70 25 g
4. 4 Baconpack 200 g ≈ $2.95 75 g
5. 5 Parsleypack 50 g ≈ $1.50 5 g
6. 6 Butterpack 180 g ≈ $1.58 8 g
7. 7 Breadcrumbs 15 g
8. 8 Ground black pepper 1 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C). Parboil endive in salted water for 5–7 minutes until tender-crisp, then drain.

2. Grated Parmesan cheese, sliced tomatoes², and finely chopped parsley⁵.

3. Cook bacon⁴ strips in a dry skillet for 3–4 minutes until crisp, then drain on paper towels.

4. Melt butter⁶ in the same skillet, then toast breadcrumbs with black pepper until golden.

5. Add endive and sauté for 3 minutes.

6. Layer endive and bacon⁴ in a baking dish, then top with tomato² slices.

7. Sprinkle with cheese, breadcrumbs, and parsley⁵. Bake for 15 minutes until crust is golden.