Endive tatin cake with curry
Instructions
ENDIVE TATIN CAKE 3_10074 CURRY INGREDIENTS for 6 PERSONS 250 g of pasta BRISA a kg of Endive, 100 g butter, curry powder, 2 tablespoons brown sugar.
Preparation: 25 minutes cooking time: 35 minutes clean the Endive, cut in two lengthwise.
Melt 75 g of butter in a saucepan, saute the Endive voltandola regularly and gently, add salt and pepper.
Heat the oven to 180° When the Endive begins to be tender, after about 30 minutes, sprinkle with curry, all the cooking water should be evaporated.
Pour the sugar into the bottom of a pie pan, sprinkle little bits of butter, arrange the Endive and cover with pasta BRISA bake for 25 minutes, when cooked, turn into serving dish and serve.