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Endive Recipes

Endive Recipes



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Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.


COOKME on indivia.net perverse recipes, cook me & # 8230 I'll eat you & # 039 & # 8230

Penne all'arrabbiata have always been part of Roman cuisine, a fast and very cheap dish, perfect for midnight dinners, toxic hunger attacks (but with a certain style, not when you swallow a package of raw animal whurstel covering them of ketchup and mayonnaise from the discount store. without taking anything away from the attack of toxic hunger, leave the cat alone!) or when that period arrives when you don't have a euro, empty pockets develop and multiply the cooking imagination.
Continue reading & rarr


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                              10 Summer Recipes

                              When summer is upon us and the heat is making itself felt, it is important to refuel with fresh and light dishes. Even better if these dishes shorten the time spent in the kitchen behind the stove. For those who prefer thirst-quenching summer dishes and don't want to sauté too much, below you will find 10 summer recipes with endive, the true ingredient of light and appetizing dishes.

                              1. Salad of curly endive, ham, eggs and apples

                              • 1 head of curly endive
                              • 300 g. of cooked ham
                              • 1 apple
                              • 1 tablespoon of mild vinegar
                              • Salt and Pepper To Taste.
                              • 3 hard-boiled eggs
                              • 50 g. of walnut kernels
                              • extra virgin olive oil to taste

                              Let's start with one of the most delicious recipes with curly endive. It can be an excellent single dish if you want to keep yourself light and satiated at the same time. Start by cutting the tuft into pieces having to wash it. In this case you can decide whether to put the small pieces in a salad bowl or on plates. Cut the hard-boiled eggs into slices after shelling them and together with the ham and apples. After having poured the ingredients into the salad bowl, season with oil, vinegar, salt and pepper to taste. If you prefer, you can accompany it with golden bread.

                              2. Endive boats with robiola and tuna mousse with herbs

                              • 8-10 Belgian leaves
                              • 200 g of robiola
                              • 100 g of drained tuna in oil
                              • chives
                              • thyme
                              • mint
                              • parsley
                              • Origan
                              • marjoram
                              • salt
                              • pepper

                              We move now at recipes with Belgian endive of which these boats are a good example. Start by putting the robiola, the tuna, a pinch of salt and the aromatic herbs in a blender. After blending and obtaining a mousse, fill the Belgian leaves.

                              3. Bowls of grapefruit and Belgian salad

                              • 2 grapefruits
                              • 1 head of Belgian salad
                              • Salt to taste.
                              • 200 g of shrimp
                              • 1 tablespoon of balsamic vinegar

                              It can be an excellent starting point between recipes with raw Belgian salad. Certainly very fresh for the beautiful seasons. Start by cutting each grapefruit in half, leaving the peel intact. Then take out the pulp and cut it into small pieces. Switch to the Belgian style by cutting it into strips and putting it with the boiled and peeled shrimp in a bowl. After having combined salt, balsamic vinegar and the pieces of pulp, amalgamating by mixing well. After this short step, fill the skins with 4 grapefruit skins and put them in the fridge for 15 minutes. Then add some parsley to taste and your cups will be ready to be enjoyed.

                              4. Roquefort endive

                              • 150 g. of Roquefort
                              • 24 large Belgian leaves
                              • pepper as needed.
                              • 400 g. of Greek yogurt
                              • mixed dried fruit

                              Between recipes with endive, this is certainly among the simplest and fastest. Excellent when you want to prepare a meal on the fly. After removing the rind from the cheese, cut it into small pieces and mix it with the Greek yogurt and a sprinkling of pepper. After mixing the ingredients well, fill the Belgian leaves and serve with a mix of dried fruit

                              5. Strawberry, mozzarella and endive salad

                              • 200 gr of Belgian endive
                              • 200 gr of strawberries
                              • 1 tablespoon of apple cider vinegar
                              • Salt to taste.
                              • 200 g. of mozzarella
                              • 3 tablespoons of olive oil
                              • 1 handful of walnut kernels
                              • Pepper as needed.

                              After washing the belgian, cut it into strips and place it in a salad bowl. Then add the other sliced ​​ingredients and mix with the endive. Finally you can add the walnuts and season with oil, salt, pepper and vinegar.

                              6. Endive boats with pomegranate and Philadelphia

                              • 2 heads of endive
                              • 200 gr of Philadelphia
                              • 1 of pomegranate
                              • 30 gr of sliced ​​almonds
                              • salt
                              • pepper
                              • oil

                              Great and delicious in between light recipes with Belgian endive. After washing the endive, get the leaves. Then take the pomegranate seeds and together with the Philadelphia and the almonds, stuff the leaves. You can then serve this tasty recipe with Belgian endive.

                              7. Escarole meatballs

                              • 200 g. of escarole
                              • 70 g of bread
                              • 50 g. of parmesan
                              • 30 g. of breadcrumbs
                              • 1 egg
                              • 1 clove of garlic
                              • salt, pepper to taste

                              Delightful example among the recipes with escarole endive. After boiling some water in a saucepan, immerse the escarole and cook for 5 minutes. Once drained, let it cool and cut it into strips. Arrange it in a bowl and add the bread, egg, salt, pepper and garlic. Mix and knead until it becomes uniform. Form the meatballs with the dough and pass them with breadcrumbs. Bake in a pan at 200 ° for 15 minutes. A golden vota will be ready to be served.

                              8. Braised Belgian endive

                              • 4 heads of Belgian
                              • 2 tablespoons of cream
                              • 1 shallot
                              • 1 clove of garlic
                              • EVO oil q.s.
                              • Salt, epe, aromatic herbs to taste

                              Among the simplest and fastest in recipes with Belgian endive in a pan. After cutting each head in half, sauté the chopped shallot in a pan with the garlic and oil. Then add the Belgian and cook until the two halves are caramelized. Then add the cream and finally the aromatic herbs. When the cream has reduced in volume and the endive has taken on color, you can turn off the heat and serve.

                              9. Belgian endive with Parmesan and balsamic vinegar

                              • 1 head of Belgian salad
                              • Grana Padano or Parmigiano Reggiano flakes
                              • mayonnaise
                              • Glaze of balsamic vinegar

                              After having cleaned the endive, prepare the leaves on a plate filling them with the mayonnaise. Then add the Parmesan and finally the balsamic vinegar.

                              10. Celeriac and endive salad

                              • 150 gr of celeriac
                              • 2 slices of bread
                              • 2 heads of Belgian salad
                              • 1 tablespoon of mustard
                              • 1/2 lemon
                              • chilli pepper, extra virgin olive oil to taste
                              • salt, pepper, thyme to taste

                              Between the salads and the recipes with endive salad, this recipe can be delicious and refreshing for the summer. Cut the Belgian into strips and the celeriac into fillets. Shape the bread into cubes and brown them in a pan with extra virgin olive oil, salt and a little chilli. Now prepare a sauce with the lemon juice, mustard, 4 tablespoons of oil, salt, pepper and thyme. Then pour the endive and celeriac, croutons and sauce into a salad bowl. After mixing well, your salad will be ready to be served.


                              1) Prepare the recipe of endive leaves with ricotta cream by crushing the latter with the tines of a fork. Wash and finely chop the chives, oregano and thyme. Also peel the shallot and chop it. Mix the sesame seeds into a flour. Combine the ricotta, herbs, shallots, and ground sesame seeds in a bowl.

                              2) Add the vinegar and white wine to the mixture and season with salt and pepper. Mix the mixture with which to stuff the leaves of salad, kneading it until it forms a cream and let it rest in the fridge for at least an hour.


                              Wednesday, October 26, 2005

                              Banchetti Series - Scented snapper with bread on aurora sauce


                              Half a tablespoon parsley

                              Mirepoix 500 g (for the fish stock)

                              Tomato sauce 1 dl Extra virgin olive oil

                              Method Snapper

                              Fillet and peel the red snapper, with the bones and the mirepoix prepare the comic. Crumble the bread in the mandolin. Add the garlic, parsley, half the oil, salt and mix everything. Sprinkle the fragrant bread on the fillets and close the latter in a wallet, salt them and arrange in an oiled pan (from each snapper we have obtained 4 fillets). Sprinkle the rolls obtained with the rest of the bread and bake at 180 degrees for about 15 minutes. With 1 L of fish stock and the roux we prepare the sauce velvety cook for a few minutes, add the tomato sauce. place the sauce on the plates, line the red snapper on this and serve hot


                              How to cook Belgian endive in the oven

                              If you are a lover of vegetables and you want to prepare a tasty side dish to accompany your meat or chicken main courses, the Belgian salad is truly a perfect vegetable. It is excellent raw but, following the cooking in the oven, you can surely amaze your diners with a special menu.

                              One of the most popular preparations for this vegetable with a particular taste is definitely endive Belgian gratin, a dish also known as au gratin Belgian endive. The ingredients and doses to prepare this easy recipe are:

                              • 3 endives,
                              • 10 g of breadcrumbs,
                              • 10 g of grated cheese,
                              • salt, black pepper and oil as required.

                              Carefully wash the endive and then cut each head into 4 parts. Place them on a baking sheet greased with oil and then dedicate yourself to gratinating. To make the crunchy crust on the surface, mix the Parmesan cheese with the breadcrumbs, seasoning with salt and oil. Then, pour this mixture over the vegetables along with a drizzle of olive oil. Cook in the oven for 20 minutes at 220 °.

                              This one just described is one of the quick and easy recipes to prepare with baked endive. It is suitable for those who like to try a tasty low-calorie dish to be enjoyed both as an appetizer and as a side dish.

                              A more delicious version of this dish is the typical variant of French cuisine with bechamel and cooked ham.

                              First clean 8 heads of endive and steam them for about 10 minutes. They must become tender. Then prepare the sauce: 1 tablespoon of flour with 1.5 l of milk and 60 g of taleggio cheese to be dissolved in a saucepan over low heat, add a little pepper and nutmeg. At this point, add 1.5 l of fresh cream and cook again by adding another 60 g of taleggio cheese. The delicious cream will be ready in a few minutes.

                              At this point, wrap the endives in 8 slices of ham, tying the salads with kitchen string. On the base of a pan, place a few tablespoons of sauce and then arrange the endives. Cover with all the sauce and sprinkle with grated cheese and breadcrumbs as required. Let the endive au gratin cook for 20 minutes at 220 °.

                              If you do not prefer cheeses for cooking this vegetable in the oven, then here is a simple recipe: endive baked in wine and capers.

                              Grease a baking tray with butter and place 4 heads of Belgian salad cut in half, lengthwise. Add salt and half a crumbled nut on the surface of the tufts. Use 1 glass of hot water to help melt the nut. Rinse 30 g of capers in vinegar and let them fall on the endives and place, on their surface, 50 g of flaked butter. Pour 1 glass of white wine into the pan and add a sprinkling of breadcrumbs. Cook for 20 minutes at 180 °. The scent that comes out of the oven will conquer everyone. For the dressing, if you do not want to use butter, a valid alternative is certainly given by extra virgin olive oil.

                              Bring these delicious vegetables to the table to be enjoyed in simplicity together with other side dishes, for example mushrooms or sautéed artichokes and greedy spinach.

                              Alternatively you can try the light baked pumpkin, and add some Belgian endive leaves to the pan containing the pumpkin. A mix of winning flavors!


                              Braised endive

                              4 heads of Belgian endive, vegetable broth to taste, 50 g of butter, 6 tablespoons of extra virgin olive oil, salt and pepper.

                              Clean the endive heads, eliminating the hardest or most damaged outer leaves.
                              Divide each head into 4 wedges and with a sharp knife cut a cone of about 1.5 cm into the white core of each clove, in order to eliminate the most bitter part.
                              Pour the oil into a pan and heat it over high heat.
                              Put the butter in the center of the pan and, as soon as it melts, add the endives.
                              Brown them for a few minutes, so that they take on a uniform color.
                              Season them with salt, pepper and add the amount of broth needed to cover them.
                              Let them cook over low heat and covered pan for a period of time ranging from 30 to 45 minutes, depending on the size of the endives.
                              If necessary, add more broth.
                              Finish cooking as soon as the endives become tender and the cooking liquid will be well restricted.


                              Endive species

                              As we have mentioned above, we will now make a more detailed description of the many species of endive that are on the market, starting with that `` curl '' that we commonly also call `` curly salad ''.

                              This vegetable is characterized by very large leaves, with irregular white, green and even yellow margins.

                              Its consistency is very crunchy with a bitter aftertaste and in turn differs in late and early species.

                              The late endive is the curly winter one, or the red of Moncalieri with a pink or white coast.

                              The precocious curly endive, on the other hand, is the curly endive of Italy, the Romanesque, the Mantuan endive, and finally the curly golden heart.

                              Now let's talk about the escarole endive.

                              This species of vegetable grows in the autumn-winter period, and produces a rosette head with an elongated green foliage, and the internal margin is toothed, presenting evident white ribs.

                              The autumn varieties of escarole endive form much more voluminous tufts, with long open leaves, while the winter ones have smaller dimensions and shorter leaves with closed tufts.

                              Some species of endive escarole are really particular, for this reason we will now quote a more detailed description.

                              Endive radicchia di Lucca: it is a variety of endive, whose production is made only and exclusively in the city of Lucca and has a very intense green color, and can be used both raw as a salad, or cooked in many different ways.

                              Endive of Bergamo: it is a typical endive of the area of ​​the upper city of Bergamo and is distinguished from the other varieties by its process of bleaching of the internal foliage.

                              Once sown in the period of July, it is expected to be tied in October, so as to allow the internal leaves not to take the sunlight and therefore not to take on another color.

                              With the arrival of winter, these are then transferred to the basements and left to mature.

                              The Belgian endive, or even Brussels chicory: is a variety of chicory that undergoes a particular process of artifice or forcing.

                              It was discovered in Brussels around the nineteenth century AD. C. almost by chance, when a farmer left chicory roots in the cellar and was able to discover that these sprouted, giving life to almost totally white leaves.

                              Later this variety was improved thanks to a botanist and was marketed for the first time in France.

                              If you want, therefore, you can also produce Belgian endive in your home, following this procedure: first of all, you must take the endive heads with the roots and leave them stacked for about 5 days in the open air, then you must remove all the leaves green and shorten the roots and then place them vertically inside a caisson with river sand.

                              Once these steps have been completed, the box should be placed in a dark environment with a temperature between 5 degrees and 10 degrees.

                              If you want to improve the level of productivity, you can increase the temperature a little at a time and ventilate the room from time to time.


                              The nutritional values ​​of au gratin Belgian endive

                              L & # 8217Belgian endive is the undisputed star of our dish. Since its slightly bitter taste does not often meet everyone's favor, accompanying it with other ingredients is an excellent solution to eat it with more taste.

                              • Belgian endive, with its characteristic elongated shape, contains different vitamins as the vitamin A, the B vitamins (B1, B2 and B3) and the C vitamin, fundamental for the immune system health.
                              • is rich in insoluble fibers, excellent in case of constipation, because they help regulate intestinal activity. Furthermore, the fibers fill you up quickly, preventing you from being prey to sudden hunger pangs.
                              • Contains various mineral salts. In particular, the phosphorus, the football, useful for bone and brain health, but also iron And potassium.

                              Did you know that the Gorgonzola has many beneficial properties for our body? It is rich in vitamin A, useful for the correct functioning of the immune system and, like so many cheeses, it has a high calcium content, which contributes to bone and tooth health. If you are on a diet, remember to consume it in moderation, because it contains a lot of sodium. But you don't have to give it up, and this endive au gratin is proof of it: just use the right amount and you can enjoy the taste and benefits!

                              The grains of pomegranate contained in the recipe, are a real concentrate of polyphenols and flavonoids. This means that the pomegranate, eaten regularly, thanks to its antioxidant power takes care of ours skin, keeping it young and supple. Furthermore, it is one valuable source of vitamin C, essential during the winter period.

                              Finally, we also thought about the heart, with the addition of dried fruit. The presence of nuts, in fact, it ensures a load of antioxidants, vitamin E and fatty acids, indispensable for the cholesterol reduction.