Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Starters and Snacks => Topic started by: solare on March 17, 2010, 02:23:28 pm
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GRATIN ENDIVE
3 heads of endive salad (about 500 gr)
100 gr of smoked provolone CHEESE
50 g of bacon slices
30 g butter
salt and pepper Q.b.
Insert in Bimby 1 liter of water and bring to a boil 7 min. 100 ° vel. 1.
While we wait, we wash the heads of endive and them lying in the bell of the whole varoma, when the water boils, place the pot on varoma and cook 20 min. temp. varoma vel. 2.
Provolone cheese cut into slices and the bacon into strips.
Turn on the oven to 180 degrees.
Grease a pan with some butter, when cooked endive and togliamola by varoma tear it in half and climb allineamola in the pan and pepiamo slightly.
Add the slices of provolone, we distribute over the remaining butter into small pieces, sprinkle with the slices of bacon, and add the pepper and bake 15 min. 180 °
The dish is ready!
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Thanks for sharing the recipe and photos of endive. We had some radicchio with dinner last night. Grazie
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This looks nice. I have never tried endive but now I know what I could cook with it. Thanks.
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sometimes it's nice to cook recipes with new ingredients!!
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This looks nice. I have never tried endive but now I know what I could cook with it. Thanks.
Thought I'd let you know that endive is an acquired taste, I grew up with it and I LOVE the taste but no-one else in my family does .... it is bitter! There is possibly a way to reduce the bitterness but my mum didn't teach me that because we like bitter. :D :D I'm going to have to find someone to share this recipe with ... anyone live near Kyneton who loves the taste of Endive? :) Thanks for the recipe Solare as soon as I find someone to share this with I'll let you know what we thought of it.
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I never had endive steamed. Maybe I should try, I love it raw with with oranges and walnuts in a salad. Thank you Solare.
It is not necessary to wash the endive, just clean the outside with a wet towel. Never soak it because it gets bitter. Prepare right before use to avoid discolouration. To reduce the bitterness, cut off a small cone of about 2,5 cm from the bottom.
http://www.soscuisine.com/procedure_consulter.php?id=8&sos_l=en
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PERFECT
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Afraid i love the bitterness. I think that Italians have some saying about keeping bitter things for themselves because they like them so much.
Endive cut in half and sprinkled with some oil and sugar and placed on a griddle to caramelise - that is the way i love best.