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Recipe by
Endive with anchovy and tomato is a fresh and tasty side dish typical of Mediterranean cuisine. The combination of the bitterness of the endive with the salty flavor of the anchovies and the sweetness of the cherry tomatoes makes this dish truly irresistible.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Trim the endive and wash it well, then drain it roughly and blanch it in salted boiling water
Step 2 of 3: Meanwhile, brown the garlic cloves in the oil with the mashed anchovies, then add the crushed cherry tomatoes
Step 3 of 3: Let them soften a little, add the squeezed endive, salt, pepper and let it flavor for 10 minutes
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Fish
In gray: not detectedDetected
| Average values | Per serving140 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 109 kJ26 kcal | 78 kJ19 kcal |
| Fat | 0.2 g | 0.14 g |
| of which saturated fatty acids | 0.01 g | 0.01 g |
| Carbohydrates | 5.12 g | 3.66 g |
| of which sugars | 1.92 g | 1.37 g |
| Fibre | 3.5 g | 2.5 g |
| Protein | 1.2 g | 0.86 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
