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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Roasted Radicchio and Endive

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Roasted Radicchio and Endive Empty Roasted Radicchio and Endive

    Post by Lobo Sun Jan 24, 2016 6:26 am

    Roasted Radicchio and Endive Img96l
    Roasted Radicchio and Endive
    Roasted Radicchio and Endive Translucent
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    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.





    • 13

    Ingredients:


    • 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

    Roasted Radicchio and Endive Wine-pairing-icon-white

    Wine Pairing

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

    Directions:

    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).

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