Braised Endives With Blood Oranges Pistachios And Ricotta Salata Food

BRAISED ENDIVES WITH BLOOD ORANGES, PISTACHIOS, AND RICOTTA SALATA

Braised Endives With Blood Oranges, Pistachios, and Ricotta Salata image

Provided by Elaine Louie

Time 40m

Yield 2 servings

Number Of Ingredients 14

Ingredients

2 tablespoons toasted bread crumbs
Half teaspoon finely grated orange zest
1/4 teaspoon minced garlic
1 teaspoon finely chopped parsley
4 heads endive,halved lengthwise
2 tablespoons butter
3 tablespoons extra-virgin olive oil
1 cup Verdicchio or other white wine
1 1/2 cups blood orange or other orange juice
2 1/2 teaspoons sugar
1 tablespoon shelled pistachios
6 blood orange segments or othero range segments
4 thin shavings (1/2 ounce total) ricotta salata
Salt and freshly ground black pepper

Steps:

For the garnish: In a small bowl, mix together bread crumbs, orange zest, garlic and parsley; set aside.
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.
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.
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.

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 24 grams, Carbohydrate 44 grams, Fat 37 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 1111 milligrams, Sugar 26 grams, TransFat 0 grams

BRAISED ENDIVES WITH ORANGE

Braised Endives with Orange image

Provided by Melissa Roberts

Categories Milk/Cream Side Orange Endive Gourmet Peanut Free Tree Nut Free Soy Free

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 7

Ingredients

1 orange
5 Belgian endives (1 1/4 pounds)
2/3 cup reduced-sodium chicken broth
5 tablespoons unsalted butter, divided
1 1/2 cups coarse fresh bread crumbs from a baguette
1/2 teaspoon Chinese five-spice powder
1/4 cup heavy cream

Steps:

Grate 1/2 teaspoon zest from orange, then squeeze juice. Set aside.
Cut out a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side of parchment.
Trim end of each endive and halve lengthwise. Arrange, cut sides down, in 1 layer in 12-inch skillet. Add broth, zest, 1/4 teaspoon salt, and 2 tablespoons butter, cut into bits. Cover endives with parchment, buttered side down. Simmer until tender and liquid is reduced to about 1/4 cup, 20 to 25 minutes.
Preheat broiler.
While endives braise, melt remaining 3 tablespoons butter. Stir together with bread crumbs, five-spice powder, and 1/4 teaspoon salt.
Add cream to endives and cook, uncovered, over medium heat, swirling, until thickened, 1 to 3 minutes. Remove from heat and swirl in 1 tablespoon orange juice. Arrange endives cut sides up with sauce in a lightly buttered 1 1/2- to 2-quarts shallow baking dish. Sprinkle evenly with crumbs and broil 4 to 6 inches from heat until golden brown, about 2 minutes.

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