Braised Endive
Braised endive is a delicious side dish that originates from 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. Served as an accompaniment to meat or fish dishes, braised endive is perfect for enriching your autumn menu.
Ingredients
- Belgian endive
4bunches - Unsmoked pancetta
100g - Saltto taste
- Butterto taste
- Olive oilto taste
Purchasable products
Truffle Butter 80g - artisanal specialty
1 product £ 8.51Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml
1 product £ 19.01
Preparation
- STEP 1 OF 6
Remove the outer leaves of the endive that are not appealing, wash the endive and cut it in half lengthwise
- STEP 2 OF 6
In a pan, sauté the unsmoked pancetta with oil and butter over moderate heat, then place the Belgian endive
- STEP 3 OF 6
In the pan, on the cut side, sprinkle with a little water and cover with parchment paper or foil
- STEP 4 OF 6
Cook over low heat, occasionally adding a little water, adjust the salt, and serve
- STEP 5 OF 6
The Belgian endive should be served with the pancetta and the cooking juices poured over the endive
- STEP 6 OF 6
The endive can also be cooked in the oven at a temperature of 180-200 degrees, always covered
Suggestions
Pan
Lid
General Information
Storage notes
Store in the refrigerator in an airtight container for up to 2 days
More information
Typical dish of northern Italian cuisine
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
| 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 |
- Proteins15.36g·42%
- Carbohydrates0.43g·1%
- Fats20.16g·55%
- Fibers0.6g·2%