ingredients

6 endives
2 medium potatoes
120 g bread crumbs
40 g walnuts
2 tbsp. to s. of cider vinegar
1/4 ass. to c. of 4-spices
20 g of flour
25 g 70 g of butter

Equipment

1 mandolin or 1 knife 1 board
1 small saucepan
1 frying pan
1 spider
1 square baking dish of 22-23 cm

Steps

Crumble fashionable ch'ti

In advance: peel, chop very thin, plunge the potatoes in boiling salted water, cook 5 min, drain. Spread in the oven dish.

Prepare the endive: slice, put the endives in the pan with 25 g of butter, 4-spices, vinegar, salt, pepper. Stir 5 min over high heat. Remove the spider, spread in the dish. Let the juice evaporate; when there are 2-3 cui. in s., divide with spoon on the endives.

30-35 min before serving: Preheat oven to 180 ° C (tea 4). Mingle bread crumbs, flour, split butter, crushed nuts, pepper. Squeeze in packages, in the fist, drop to the crumbs. Bake 25 min.

tips

Breadcrumbs . We like the crispy Fine Breadcrumbs of Tipiak because it is made only with bread (flour, yeast, salt), no fat or additives. 0.80 euros / 400 g;

Belgian beer . We feasted with the beer Corsendonk, offered by a Belgian friend: smoked malt nose and dried fruit, round mouth, ample, it balances the slight bitter and tart note of the dish. Or look for an artisanal high fermentation beer, refermented in bottle, grading to 7.5% vol., Served at 10 ° C.