Braised endive is a delicious side dish that has its roots in the culinary tradition of northern Italy. This dish is prepared by braising 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. To be served as a side for meat or fish dishes, braised endive is perfect for enriching your autumn menu.
Remove the outer leaves of the endive that are not appealing, wash the endive and cut it into two equal parts lengthwise
In a pot, sauté the unsmoked pancetta in oil and butter over medium heat, then place the endive in the pot
In the pot, on the cut side, moisten with very little water and cover with parchment paper or aluminum foil
Cook on 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 it
The cooking of the endive can also be done 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
Italy
| 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 |
