- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Fall, Winter
- Energy 42.30 (Kcal)
- Carbohydrates 4.68 (g) of which sugars 1.96 (g)
- Proteins 1.30 (g)
- Fat 2.51 (g) of which saturated 0.38 (g)of which unsaturated 0.08 (g)
- Fibers 2.71 (g)
- Sodium 91.15 (mg)
Indicative values for a portion of 3 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
VEGAN Alternatives
Cook the Belgian endive in a pan with olives, capers, and pine nuts.
Sauté onions before caramelizing the Belgian endive.
Cook wedges of Belgian endive along with pearl onions (and/or fennel slices) and braise.
GRATINATED Belgian endive: once cooked, transfer to a baking dish, drizzle with sauce, and sprinkle with breadcrumbs and nutritional yeast (or rennet-free cheese for vegetarians), gratin for 5-10 minutes in the oven or until golden brown.
OMNIVORE Variations
Melt some anchovy fillets in the cooking pan of the Belgian endive.
Once ready, serve with diced bacon or ham, sautéed separately.
How to stuff and finish cooking in the oven
With cold cuts: roll the pan-seared Belgian endive wedges with a slice of speck or bacon, place in a baking dish, and drizzle with the sauce formed in the pan; bake in a static oven at 392 °F for 15 minutes, gratinating in the last few minutes while keeping a close eye on it.
With cheese: place a slice of mozzarella or other melting cheese on top of the halved endive (if desired, sprinkle with breadcrumbs and/or grated Parmesan), gratin in the oven for a few minutes, and serve.
