- 8 heads endive
- 4 oz almonds , in slivers
- 4 egg yolks
- 4 amaretti cookies or macaroons
- 16 slices pancetta (italian bacon)
- grated Parmigiano Reggiano cheese
- salt and pepper
Cut the endive in half lengthwise. Remove the heart and finely chop. Mix the heart with 2 tbsp of grated Parmigiano Reggiano, egg yolks, crumbled amaretti, sliced almonds, salt and pepper. Form 16 small balls with the mixture. Stuff the balls in the endive, then wrap each one with a slice on pancetta. Place on a baking sheet, sprinkle with more grated cheese and bake in a 400° F oven for 20 minutes.