Braised endive
Instructions
Remove from the first salad leaves that are just beautiful wash the lettuce and cut into two equal parts, cutting it from the longest.
Sauté In a pan with oil and butter the bacon to moderate fire, then place the witlof.
Cooking from the cut side with very little water and cover with wax paper or cellophane.
Simmer basting from time to time with a little water, add salt and serve.
The Belgian salad should be served with the bacon and cooking paid on top of the salad.
The firing of Endive may also be in the oven at a gradation of 180-200 degrees always covered.
Ingredients and dosing for 4 persons
- 4 bunches of belgian salad (endive)
- 100 g of non-smoked bacon
- Salt
- Butter
- Olive oil