Tag: Endive

Recipe Endive and cuttlefish salad with orange jelly and black sauce – Italian Cuisine


  • 800 g 4 cuttlefish
  • 40 g sugar
  • 1 organic orange
  • 1 head of escarole
  • cardamom
  • milk
  • dry white wine
  • extra virgin olive oil
  • salt

For the recipe of the escarole and cuttlefish salad with orange jelly and black sauce, remove the orange caps (if they are beautiful, you can also keep them).
Cut the sliced ​​fruit, without peeling it, and collect everything in a saucepan with the sugar, 1 cardamom pod and 120 g of water.
Cook over medium heat for about 30 minutes, then add another 150 g of water and, after 15 minutes, another 50 g of water: by combining it a little at a time, evaporation is better controlled and prevents the cooking mixture from drying out too much. Cook for another 15 minutes.
Switch off and blend with the immersion blender, adding a pinch of salt: blend before it cools, to prevent the pectin present in the orange from starting to congeal, making it more difficult to bind it to the aqueous part in a homogeneous gelatin.
Leave then cool the gelatine obtained.
Wash the escarole and clean it by removing only the oxidized part of the stem, where it has been cut. Separate the heart from the outermost part, without "undoing" the clump.
Cook the outer part in boiling water, with a pinch of salt and 1/2 glass of milk: the milk will keep it a nice light color and will remove some of the bitterness. Boil it for 18-20 minutes, then drain it.
Clean cuttlefish: remove the central bone, remove the eyes and carefully recover the pockets of black.
Cut the bodies in three parts.
Crush the bags in a small bowl to obtain the black: dilute it with a spoonful of oil.
Roasted the cuttlefish (the bodies, the "wings" and the heads) in a very hot pan with a drizzle of oil and a pinch of salt, for 3 minutes.
Remove them from the pan, remove the remaining oil and deglaze the pan by pouring a splash of white wine: as it warms up, it will melt the caramelization of the fish. Add the black and dilute it, cooking everything for 2 minutes. You will get a sauce.
Cut the escarole cooked in 4 parts and place them on the plates. Arrange the roasted cuttlefish on top, then the raw escarole leaves. Complete the dish with the orange jelly and the black sauce.
To recover: all possible waste ingredients have been used: the orange peel is in the gelatin; the outer leaves and the more fibrous ribs of the escarole, boiled, complete the salad. The cuttlefish ink, mixed with oil and cooking juices, is used to prepare the accompanying sauce.

Recipe: Giovanni Rota, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Flamiche of roquefort, apples and Belgian endive – Italian Cuisine

Flamiche of roquefort, apples and Belgian endive


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Preparation of this savory pie.

1) Start the preparation of this savory pie by putting the flour, a pinch of sugar is one of salt in the mixer, mix and add the butter cold cut into cubes. Work until the latter is incorporated. Join 1 egg, the milk and mix until a compact, smooth and homogeneous dough is formed. Wrap it in plastic wrap and let it rest in the fridge for at least 1 hour.

2) Roll out the pasta with a rolling pin on the work surface, lightly floured, and line a rectangular tart mold of about 18×26 cm. Prick the bottom of the pasta with a fork, cover with a sheet of baking paper and fill with legumes or rice. Bake at 200 ° for 20 minutes, remove the legumes or the rice, paper and let it brown in the oven for another 5 minutes.

3) While the pasta is cooking, prepare the filling. Clean and quarter the tufts of endive. Brown them in a pan with 2 tablespoons ofoil and a pinch of salt, turning them often so that they brown evenly. Deglaze with the juice of the lemon, leave to dry for another 5 minutes, remove from heat and drain theendive transferring it to a few sheets of kitchen paper.

4) Beat the eggs remained and the yolk with the cream, salt is pepper. Coarsely chop the hazelnuts and break up the roquefort. Spread the wedges of endive, the cheese and the hazelnuts. Pour in the mixture of eggs, complete with the leaves of celery and bake at 200 ° for 20 minutes, lower to 180 ° and continue cooking for another 15-20 minutes.

Serve the flamiche hot or lukewarm.


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Recipe Endive stuffed with sea water – Italian Cuisine


  • 100 g sea water
  • 50 g of stale bread crumbs
  • 20 g smoked scamorza
  • 10 g toasted pine nuts
  • 5 g sultanas
  • 4 g fresh sardines of medium size
  • 1 head of Neapolitan smooth escarole
  • wild garlic
  • extra virgin olive oil
  • salt
  • pepper

For the recipe endive stuffed with sea water, clean the sardines, removing the head and the central bone.
Wash the escarole and blanch the whole head in boiling salted water for a couple of minutes, then dip it in ice water.
Cut the head in half without reaching all the way so that the two parts remain united; open it, so as to obtain a bed of escarole.
Soak stale bread in sea water (if you can't find sea water, you can boil 80 g of glasswort in 200 g of water for about 3 minutes. Then remove the glasswort, which you can use to season 2 portions of spaghetti together with butter and lemon, and use the cooking water).
Chop coarsely the sardines and add them to the soaked bread, mixing everything with a fork. Add the diced scamorza cheese, toasted pine nuts, raisins, soaked in warm water for 2-3 hours and then squeezed, 1 teaspoon of minced wild garlic and a couple of tablespoons of oil, adjusting the filling with salt and pepper.
Roll out the filling on the bed of escarole, then reassemble the head.
Roll out a sheet of parchment paper, grease it, lay the stuffed escarole on top and wrap it tightly, sealing the ends well. Leave to rest for 1 hour in the refrigerator.
Grease a pan with a drizzle of oil and brown the escarole on all sides, leaving it wrapped in baking paper, then put it in the oven at 180 ° C for 10 minutes.
Eliminate baking paper, slice the stuffed escarole and serve.

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