An easy and quick vegetarian side dish, Pan-Fried Endive is perfect to accompany any main course you wish to serve.
The Belgian endive in the pan enriched with pine nuts and raisins is full of flavor and is eaten willingly, the contrast of the slightly bitter taste of this vegetable together with the sweet raisins and crunchy pine nuts will be perfect.
Along with curly endive and escarole, the Belgian variety can be eaten both cooked and raw, and you can also prepare second courses by making it gratinated in the oven.
This side dish can be enriched with diced bacon, anchovies, or even with cooked ham, transforming it into a very tasty main dish.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Pan-Fried Endive Ingredients
- 1.1 lbs Belgian endive
- 1 onion (white, red or golden)
- 1.8 oz raisins
- 0.7 oz pine nuts
- 2 tbsps extra virgin olive oil
- 2 pinches salt
- to taste black pepper
Pan-Fried Endive Preparation
In a deep pan, sauté the onion sliced in extra virgin olive oil.
Slice the Belgian endive into 4 pieces and once the onion is browned, add it to the pan.
Soak the raisins in a little warm water.
Salt and let it season by stirring it a couple of times, then cover with a lid and cook for 5 or 6 minutes.
Stir occasionally.
When the pan-fried endive is cooked, add the drained and squeezed raisins and pine nuts, season with ground black pepper.
Let it simmer for a few minutes and serve while still hot.
Variations and Tips
Want to make it richer? Use caramelized red onion which, together with the pine nuts and raisins, will be perfect.
You can use the pan-fried endive to stuff a savory pie by adding cheese and cooked ham.
Other Recipes
If you want to see other types of recipes, you can return to HOME
