Braised endive is a delicious side dish that has its origins 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 consistency and an irresistible taste. To be served as a side for meat or fish dishes, braised endive is perfect for enriching your autumn menu.
Remove the first leaves from the endive that are not looking good, wash the endive, and cut it in half lengthwise.
In a pot, sauté the pancetta with oil and butter over moderate heat, then place the endive in the pot.
In the pot, on the cut side, add a little water and cover with parchment or aluminum paper.
Cook over low heat, adding a little water from time to time, adjust with salt, and serve.
The endive should be served with the pancetta and the cooking juices poured over the salad.
The cooking of the endive can also be done in the oven at a temperature of 180-200 degrees, always covered.
Frying Pan
Lid
Store in the refrigerator in an airtight container for up to 2 days
Typical dish of northern Italian cuisine
Italy
| Energy (kcal) | 244.86 |
| Carbohydrates (g) | 1.03 |
| of which Sugars (g) | 0.11 |
| Fat (g) | 20.1 |
| of which Saturates (g) | 6.86 |
| Protein (g) | 15.16 |
| Fiber (g) | 0.89 |
| Sale (g) | 0.73 |
