Tag: Endive

Recipe Crumbly pie with endive and cheese – Italian Cuisine

Ingredients

500 g Belgian endive
150 g Appenzeller cheese
30 g pumpkin seeds
a roll of fresh puff pastry
butter
salt
pepper

Duration: 30 min

Level: Easy

Doses: 4 people

For the recipe for the crumbly cake with endive and cheese, clean the Belgian endive, puff it, chop it and sauté it in a pan with a knob of butter, add salt and pepper. Cut the Appenzeller into small pieces. Toast the pumpkin seeds in a hot pan for a few minutes. Unroll the puff pastry, place it on a plate with its parchment paper, distribute over half of the seeds, the sautéed Belgian and the rest of the seeds. Bake at 200 ° C for 10 ', then take out of the oven, add the cheese and bake again for another 10' at 180 ° C.

Endive risotto – endive risotto recipe – Italian Cuisine

First of all, clean the escarole by removing the torso and the damaged parts and washing everything well under running water, then cut them into pieces.

Brown the garlic in a saucepan with oil and chopped anchovies.
When the anchovies have more or less melted, add the escarole, cover with a lid and simmer for 15 minutes, so that they wilt.
Finally add also the desalted capers and the pitted and chopped olives.

Add the rice, cook for a couple of minutes, then cover with the hot broth and cook (it will take about 20 minutes), stirring occasionally and adding more broth when necessary.
At the end of cooking, season with salt and pepper and stir in butter and parmesan.

The escarole risotto is ready: serve flat, add a little fresh pepper and serve immediately.

Recipe Tatin of endive with "goat" of almonds – Italian Cuisine

Ingredients For the tatin

130 g flour
140 g butter
100 g sugar
6 pcs tufts of Belgian endive
dry white wine
sage
laurel
extra virgin olive oil
salt

Ingredients For the almond goat

300 g peeled almonds
lemon juice
pink pepper
parsley
salt
extra virgin olive oil

Duration: 3 h

Level: Middle

Dose: 4 people

For the endive tatin recipe with almond “goat”, blend the almonds with a liter of water, filter everything through a gauze lined strainer to obtain the almond milk. Heat it in a saucepan; when the boil rises, remove it from the heat, add 80 g of filtered lemon juice and 8 g of salt, mix gently, cover with a cloth and leave to rest for 20 minutes. Strain again through the strainer lined with gauze, place a weight on it and let it drain for 2 hours.
Finally, season with a drizzle of oil, salt, crushed pink pepper and a finely chopped parsley to obtain a creamy vegetable cheese.
Mix the flour with 80 g of butter to obtain a sandy mixture; mix it with 30 g of water
and a pinch of salt. Make a dough, wrap it in baking paper and let it rest in the fridge for 1 hour.
Remove the outer leaves of the endive tufts, if needed, then cook them on high heat in a saucepan with oil, 1 bay leaf and 1 sprig of sage. After 3-4 minutes blend with a glass of white wine, boil again, reduce the heat to a minimum, cover and cook for 40 minutes.
Remove the lid, raise the heat again and finish cooking in 10-12 minutes. Divide the endive into spools. Prepare a blond caramel with 100 g sugar, then add 60 g of butter, mix carefully on the fire until it is perfectly blended, then remove from the heat. Pour the caramel into the pan (approx. Ø20cm), sit the endive spools on your feet, cover them with the dough spread 3 mm thick, pierce the surface and bake at 180 ° C for 30 minutes. Remove from the oven, wait a few minutes, turn the tatin upside down on a serving plate and serve it with the almond "goat".