Baked Belgian Endive with Tomato Passata

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Belgian endives are the star of this simple yet divine dish. They are delicate in texture and pleasantly bitter with sweet and nutty undertones. They can be enjoyed raw where they taste crisp and slightly bitter. They are also delicious cooked, either boiled, braised or baked, where their sharp flavour softens into a mellow, nutty sweetness. No rinsing or washing necessary as it will make it more bitter tasting. Just pull off and discard outer leaves or use a damp cloth to wipe the outer leaves and trim the base.
Tomato passata is an uncooked tomato puree made with very ripe red tomatoes that have been strained from seeds and skins. They are usually sold in glass jars or bottles. Sometimes it comes with basil but nothing more. If you can't find it, just use marinara / pasta sauce instead.

 

4 head Belgian endives, trimmed and halved lengthwise 1 tbsp Olive oil 50 g Bacon, diced Salt and pepper 1 bottle / 700 g Mutti tomato passata, plain or basil flavoured 1/2 tsp Black garlic granules (optional) 2 tbsp Flat parsley, chopped 100 g Parmigiano-Reggiano, grated

1. Preheat the oven to 210C/410F. Remove two or three outermost leaves and chop off the very bottom of the base. Or wipe the outer leaves of the endives with a damp cloth. Cut each endive in half lengthwise.
2. In a large fry pan over medium heat, warm the olive oil. Fry the diced bacon briefly, then remove. Arrange the endive halves into the pan, cut side down. Cook briefly and season with salt and pepper.
3. Pour the tomato passata and black garlic granules if using, into a casserole (or quiche) pan, place the chicory halves cut side up on the sauce, sprinkle with chopped flat parsley, diced bacon and finally sprinkle with the grated Parmigiano-Reggiano.
4. Bake in the middle of hot oven for 15-18 minutes. Serve it as an easy dinner.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com