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The texture of coarsely ground crumbs made from a chewy loaf is best for this dish, although store-bought breadcrumbs may be substituted.

Source: Martha Stewart Living, January 2009



Cook's Notes

To make your own breadcrumbs, pulse bread in a food processor or grate it on the largest holes of a box grater. To remove an endive's core, insert a paring knife at its base and cut around the core until it can be popped out.

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How would you rate this recipe?
  • margaret8151384
    16 JAN, 2014
    I love this as a brunch or luncheon dish.
  • Vanessa01
    27 SEP, 2010
    Wow, great recipe! Excellent results at home when I made it. I just replaced the ham by some Spanish iberico de bellota ham, also called black hoof or pata negra for an improved and more refine taste. Definitely one recipe to keep on my cooking book. If you need to find jamon iberico, go to buy jamon iberico online and have it delivered to your door.

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