Directions
Clean the endive, peel off the leaves, wash and cut into small pieces, then blanch for 10 minutes in a saucepan of boiling salted water. Drain well, pressing out any remaining water by hand.
Place the endive in a terracotta pot with the finely-chopped onion, butter cut into small pieces, a clove of crushed garlic, anchovy fillets, finely-chopped black olives, and freshly-ground pepper.
Cover the pot with a lid and cook over a very low heat for 40 minutes, after adding the broth. When done, remove the lid, turn up the heat slightly. Check seasoning and drizzle in a tablespoon of vinegar. When this has evaporated, sprinkle the chopped parsley over the endive, stir, turn carefully place onto a serving plate and serve immediately.
This is a tasty side dish and is excellent lukewarm with boiled white meats.
Ingredients (serves four)
- 1 kg of curly endive
- 70 g clarified butter
- 16 small black olives
- 4 fillets of desalted, finely-chopped anchovies
- 1 small white onion
- 1 glass of broth
- 1 clove of garlic
- 1 tablespoon finely-chopped parsley
- 1 tablespoon vinegar
- Salt and pepper
Curly Endive Stewed with Anchovies and Olives
Ingredients (serves four)
- 1 kg of curly endive
- 70 g clarified butter
- 16 small black olives
- 4 fillets of desalted, finely-chopped anchovies
- 1 small white onion
- 1 glass of broth
- 1 clove of garlic
- 1 tablespoon finely-chopped parsley
- 1 tablespoon vinegar
- Salt and pepper
Directions
Clean the endive, peel off the leaves, wash and cut into small pieces, then blanch for 10 minutes in a saucepan of boiling salted water. Drain well, pressing out any remaining water by hand.
Place the endive in a terracotta pot with the finely-chopped onion, butter cut into small pieces, a clove of crushed garlic, anchovy fillets, finely-chopped black olives, and freshly-ground pepper.
Cover the pot with a lid and cook over a very low heat for 40 minutes, after adding the broth. When done, remove the lid, turn up the heat slightly. Check seasoning and drizzle in a tablespoon of vinegar. When this has evaporated, sprinkle the chopped parsley over the endive, stir, turn carefully place onto a serving plate and serve immediately.
This is a tasty side dish and is excellent lukewarm with boiled white meats.
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