Stuffed Endive

1 comment

I wanted a simple dish, I tried to combine the endive, which I love, with Concita’s ricotta cheese.
The marriage is perfect.

2 heads of endive
100 gr Concita’s ricotta
1 tsp turmeric
dried ginger
extra virgin olive oil

Cut the endive in half, remove the wasted external leaves. Gently wash it, without removing the leaves.
Excavate the inside by removing the core.
In a chopper, finely chop the removed parts, add ricotta, turmeric, a little ginger and spices.
Chop to combine the ingredients.
Stuff the endive.
In a baking dish, arrange the stuffed heads of endive, season lightly with a little olive oil.
Pour some water at the bottom of the pyrex dish. Cover with an aluminium foil and bake at 180┬░C for 15 min. Uncover, check, if necessary bake a few minutes more or put in the oven again for 5 min more, uncovered, and let it brown slightly.
Just removed from the oven

A quick dish, light, but tasty, a nice contrast the aroma of turmeric with the bitter of endive.

Chef: Felicia from VeganBlog

  1. ascanio 11 April 2011 at 13:53

    A nice way to have endive… so fresh for these hot days!

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