© 2023 | http://angiesrecipes.blogspot.com
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© 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.
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- 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.
- 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.
- 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.
- 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
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26 comments:
That is beautiful and sounds most yummy!
I love endives for their unique and pleasant bitterness. But I've never had it baked - wonderful idea which I should try!
..once again, something totally new to me, thanks.
Gracias por la receta. Te mando un beso.
Looks delicious!
Belgium endives are so versatile to be used for appetizers. Your baked recipe is attractive and looks delicious. Judee from Gluten Free A-Z Blog
Looked delicious. I never tasted endives before.
The red lycopene from tomato sauce is so surreal! What a healthy looking dish!
Las endibias tienen mil usos y creo que me gustan todos. Tu receta por ejemplo es ideal, y para una cena es estupenda.
Un beso.
Highly unusual indeed!
I googled Belgian endive and it looks like the napa cabbage.
Such a beautiful plating! Irresistible!
Divine is a great word for this dish. It looks incredible!
Did not know that rinsing the belgian endive will make it more bitter. Interesting.
I absolutely adore Belgian endive, especially this time of year. They're definitely part of our regular rotation in various guises but I've never tried them with tomato sauce. Going to give this a go.
Voilà un plat coloré et très appétissant !
Such a stunning presentation! That would make anyone love their veggies, and I'm not even a big fan of endive.
I love endives!....this dish looks great and it is a good way to eat Italuan style without pasta!.....Abrazotes, Marcela
Really looks good.
I've never tried endives.
Love your beautiful presentation.
Great blog, very inspiring! I like the way you write, very interesting. I wish you all the best in the new year!
Greetings from Poland!
the Belgian endive is new for me..... love tomatoes
Judee from Gluten Free A-Z Blog. I commented earlier but had a question for you. I have not seen you at my blog for a while. I'm wondering if I'm not showing up on your feed again? Just curious ? thanks
@Anonymous Instant pot potato was the latest one for me. Now I see the new one show up.
You have such interesting dishes. This one sounds delicious and looks beautiful too. hugs-Erika
I've never seen a recipe of baked endive, how interesting and it looks beautiful!
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