Braised endive is a delicious side dish with origins in the culinary tradition of northern Italy. This dish is made by braising Belgian endive and unsmoked flat pancetta, which give the dish an intense, 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.
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Remove the first leaves from the salad that are not very nice, wash the salad and cut it into two equal parts by cutting it lengthwise
In a pot, sauté the pancetta with oil and butter over medium heat, then place the Belgian endive in it
In the pot, on the cut side, moisten with very little water and cover with baking paper or aluminum foil
Cook over low heat, moistening from time to time with a little water, adjust the salt and serve
The Belgian endive should be served with the pancetta and the cooking juices poured over the salad
The endive can also be cooked in the oven at 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
Italia
| 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 |
