PREPARATION

Brown the endives in a pan over medium heat with 50 g of butter, then sprinkle with lemon juice, salt and pepper. Add 10 cl of water, cover the pan and reduce the heat to a minimum. Simmer for 25 minutes.

Meanwhile, cut the broccoli into florets and cook them in salted boiling water for 10 minutes, then drain them.

Wrap each cooked endive in a slice of Parma ham and place them in the plates, surrounded by broccoli. Drizzle with remaining butter, melt, and sprinkle with pine nuts.