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Belgian endive? Try it in these recipes – Italian Cuisine


Discover the properties of this variety of chicory, how to clean it and how to use it in the kitchen, from the appetizer to the second

Sauteed in a pan, steamed, perfect as a side dish with meat and a rich salad, ideal as an alternative condiment for lasagna. What are we talking about? Dell 'Belgian endive, a variety of chicory that has ideal characteristics to match with many dishes.

The properties of endive

Let's start by discovering all the property of this vegetable. Belgian endive, also called Brussels or Witloof chicory, is usually harvested between the end of September and the end of November. It is a kind of salad which belongs to the same family as radicchio and endive and shares with them the slightly bitter aftertaste. The leaves are white because its cultivation takes place in the dark, allowing the Belgian endive to keep intact the peculiarities of softness and taste that make it famous.

The Belgian endive is light and low in calories, therefore ideal for those who must follow a diet ipocalorico. It is a vegetable rich in vitamins (especially A, B and C), mineral salts, potassium and calcium. Also presents a low sodium content and an excellent amount of fiber and iron.

It is a very ingredient versatile which can accompany an entire menu, starting from the aperitif, passing through first and second courses to the side dishes.

Belgian endive recipes Italian cuisine starters first and second courses side dishes

How to clean Belgian envy?

It may seem trivial but clean properly the Belgian endive is not as simple as one might believe. Unlike other salads, in fact, this type of vegetable has its own leaves very compact that require special attention. So arm yourself with a knife sharpened with the serrated blade and cut into the lower part of the endive to remove the core central. Then remove the outer leaves (which are the ones with the darkest veins) and gently remove the inner leaves, taking care to pass them under cold water without breaking them. Keep the leaves whole or cut them into strips that are not too small to keep the nutritive qualities of endive intact.

How to use endive in the kitchen?

Let's start with the pairings that can be made in the kitchen to create appetizers light and tasty with the Belgian endive. The first idea is a warm appetizer of Belgian endive, fennel and carrots, a dish that requires very little time and will ensure taste and lightness. If you are looking for an even more refined taste (and you have more time available) you can prepare a delicious one mini tatin with onions and belgian endive, delicious and refined. If, on the other hand, you are looking for a dish that can accompany a plate of cold cuts and cheeses, the ideal could be one flat bread with endive to be baked or one Tarte tatin with bacon.

Let's move on to the first dishes, starting with delle penne to Belgian endive, butter and nuts, a simple and fast dish to prepare. This vegetable goes very well then to the first courses of fish (you can prepare it with tuna, capers and olives), but also of meat, combined with sausage and brie cheese.

If we talk about second courses and delicious side dishes, the panorama widens even more. Belgian endive is great with it shallot, with speck, walnuts and topinabur, with a refined sauté of shrimp and oranges, in combination with baked potatoes and sausage, with mullet and apples, braised with le walnuts or au gratin with the bechamel.

Even alone, the Belgian endive can be prepared in a simple and tasty way. Barbeque also in combination with other vegetables or in wet for an even more decisive taste.

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