Pan-Fried Endives with Anchovies and Garlic
- Active Time 20m
- Total Time 20m
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
- 3 tablespoons olive oil
- 2 garlic cloves, peeled
- 2 anchovy fillets, minced
- 1 sprig mint
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.
nutrition information per serving
102 calories; 10g total fat; 2mg cholesterol; 79mg sodium; 2g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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