Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Roasted Radicchio and Endive



Posts : 16651
Thanked : 812
Join date : 2013-01-12

Roasted Radicchio and Endive

Post by Lobo on Sun 24 Jan 2016, 3:26 am

Roasted Radicchio and Endive

Be the first to Write a Review
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6
Radicchio and Belgian endive are both types of chicory, a family of bitter greens. Two types of radicchio are now typically available: Round radicchio di Verona, with reddish purple leaves on creamy white stems, is the most common, while radicchio di Treviso has long, narrow mostly green leaves with red tips. Belgian endive is carefully cultivated to produce small, narrow white leaves tipped with yellow or sometimes rose. Roasting nicely mellows the bitterness of the greens. Radicchio and endive are both at their best in autumn and winter, when cool weather brings out their sweetness.

  • Printer Friendly Version

  • 13


  • 3 heads Verona radicchio, halved lengthwise
  • 3 Belgian endives, halved lengthwise
  • 6 Tbs. (3/4 stick) unsalted butter, melted
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. finely chopped fresh chives, plus more for garnish
  • 1/2 cup crumbled fresh goat cheese

Wine Pairing

This pairs well with crisp, light-bodied white wines like the Domaine Guillerault Fargette, Sancerre from our Wine Club.


Position a rack in the lower third of an oven and preheat to 400°F.

Arrange the radicchio and endives in a roasting pan just large enough to hold them comfortably in a single layer. Pour the melted butter over the leaves and turn to coat. Season with salt and pepper and sprinkle with the 2 Tbs. chives.

Roast the radicchio and endives for 10 minutes. Remove the pan from the oven and, using 2 spoons, turn the greens over. Return the pan to the oven and continue roasting until tender, about 10 minutes more.

Arrange 1 radicchio half and 1 endive half on each plate, sprinkle with the goat cheese and garnish with chives. Serve immediately. Serves 6.

Adapted from Williams-Sonoma Collection Series, Roasting, by Barbara Grunes (Simon & Schuster, 2002).

Related Tips

  • All About Chicories

    Current date/time is Fri 28 Oct 2016, 3:29 am