Braised endive is a delicious side dish rooted in the culinary tradition of northern Italy. This dish is made by braising Belgian endive and unsmoked pancetta, which give the dish an intense and enveloping flavor. Butter and olive oil are used to slowly cook the ingredients, creating a soft texture and an irresistible taste. Perfect to serve as an accompaniment to meat or fish dishes, braised endive is ideal for enriching your autumn menu.
Remove the outer leaves of the endive that are not appealing, wash the endive and cut it in half lengthwise
In a pan, sauté the unsmoked pancetta with oil and butter over moderate heat, then place the Belgian endive
In the pan, on the cut side, sprinkle with a little water and cover with parchment paper or foil
Cook over low heat, occasionally adding a little water, adjust the salt, and serve
The Belgian endive should be served with the pancetta and the cooking juices poured over the endive
The endive can also be cooked in the oven at a temperature of 180-200 degrees, always covered
Pan
Lid
Store in the refrigerator in an airtight container for up to 2 days
Typical dish of northern Italian cuisine
Italia
| Energy (kcal) | 245.43 |
| Carbohydrates (g) | 0.43 |
| of which Sugars (g) | 0.43 |
| Fat (g) | 20.16 |
| of which Saturates (g) | 6.88 |
| Protein (g) | 15.36 |
| Fiber (g) | 0.6 |
| Sale (g) | 0.73 |
