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Pan-Fried Endives with Anchovies and Garlic

Source: The Italian Gourmet
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
The custom of boosting the flavor of vegetables with a second cooking after they have been boiled in water is quite widespread in Italy. The only difference is that butter is used in the north and oil in the center and the south. This endive dish, belonging to popular Roman tradition, is usually served with baked or boiled white meats.
4 belgian endive (witloofs)
3 tablespoons olive oil
2 garlic cloves, peeled
2 anchovy fillets, minced
1 sprig mint
Pan-Fried Endives with Anchovies and Garlic Recipe at
Trim the endives, removing the outer leaves and retaining only the hearts. Put into boiling salted water and remove after 2 or 3 minutes, when half-cooked. Drain well and let cool to lukewarm.

In a skillet, heat the oil and garlic over low heat. When they begin to brown, add the anchovies and cook - still over low heat - stirring continuously until the anchovies have completely disintegrated.

Add the endives to the pan, mix, and cook for approximately 10 minutes. Taste for seasoning. Stir in the mint leaves then remove from heat. Serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 102
Fat. Total: 10g
Fiber: 1g
Carbohydrates, Total: 2g
Sodium: 79mg
% Cal. from Fat: 88%
Cholesterol: 2mg
Protein: 1g
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