The Belgian Endive Flower with Orange is a fresh and tasty vegetarian starter. The endive is paired with the intense flavor of Gorgonzola and the sweetness of oranges, all enriched by cream. A combination of delicate and contrasting flavors that will win over every palate.
Gently separate the leaves of the Belgian endive and the bunch of watercress, wash the leaves very carefully and drain them well
Remove the peel and pith from the oranges, then cut them into round slices, removing any seeds
Place the Gorgonzola, which should be fairly creamy, the cream, a pinch of salt and a grind of pepper into the blender jug and blend until you obtain a thick, homogeneous sauce
Once done, arrange the endive and watercress leaves in a circle on two individual plates, alternating them with the tips pointing outward
Place the orange slices at the center of the salad flower, arranging them in a circle and slightly overlapping
Finally, distribute the prepared sauce over the citrus and serve
Store in the refrigerator for up to 2 days
Vegetarian recipe
Italia
| Energy (kcal) | 49.54 |
| Carbohydrates (g) | 3.25 |
| of which Sugars (g) | 3.25 |
| Fat (g) | 2.77 |
| of which Saturates (g) | 1.4 |
| Protein (g) | 2.14 |
| Fiber (g) | 1.79 |
| Sale (g) | 0.04 |
