Braised Endives With Blood Oranges, Pistachios, and Ricotta Salata
Published March 13, 2011
Kat Bryant
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
FOR THE GARNISH
2 tablespoons toasted bread crumbs
Half teaspoon finely grated orange zest
¼ teaspoon minced garlic
1 teaspoon finely chopped parsley
FOR THE ENDIVES
4 heads endive,halved lengthwise
2 tablespoons butter
3 tablespoons extra-virgin olive oil
1 cup Verdicchio or other white wine
1 ½ cups blood orange or other orange juice
2 ½ teaspoons sugar
1 tablespoon shelled pistachios
6 blood orange segments or othero range segments
4 thin shavings (½ ounce total) ricotta salata
Salt and freshly ground black pepper
Nutritional analysis per serving (2 servings)
47 grams carbs; 58 milligrams cholesterol; 646 calories; 21 grams monosaturated fat; 4 grams polyunsaturated fat; 14 grams saturated fat; 40 grams fat; 9 grams fiber; 1229 milligrams sodium; 9 grams protein; 25 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
For the garnish: In a small bowl, mix together bread crumbs, orange zest, garlic and parsley; set aside.
- Step 2
For the endives: Season endives with salt and pepper. In a large sauté pan over medium-high heat, melt butter with olive oil. Place endives in pan cut side down. Once endive starts to lightly brown, about 5 minutes, add wine and reduce by three-quarters, another 4 to 5 minutes. As the wine begins to reduce, test endive for tenderness. Once the endive is tender, remove and transfer to a plate. Pat dry, cover, and set aside.
- Step 3
When the wine is reduced, add orange juice and sugar. Turn up heat and reduce to a thick, shining syrup, stirring frequently. Lower temperature to medium-high, add pistachios and orange segments, and heat for 1 minute.
- Step 4
Uncover endives, and transfer to two warmed plates. Garnish with bread crumb mixture. Pour orange syrup with the pistachios and oranges over the endive. Top with thin shavings of ricotta salata, and serve.
Private Notes