Braised Endives With Blood Oranges, Pistachios, and Ricotta Salata

Name: Braised Endives With Blood Oranges, Pistachios, and Ricotta Salata
Total time: 40 min
Yield: 2 servings
Cuisine: italian
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

Recipe from Jordan Frosolone

Adapted by Elaine Louie

Total Time: 40 minutes
Rating: 4(14)
Comments: Read comments

Featured in: The Temporary Vegetarian: Braised Endives With Blood Oranges, Pistachios and Ricotta Salata

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Ingredients

Yield:2 servings

For the Garnish

2tablespoons toasted bread crumbs
Half teaspoon finely grated orange zest
¼teaspoon minced garlic
1teaspoon finely chopped parsley

For the Endives

4heads endive,halved lengthwise
2tablespoons butter
3tablespoons extra-virgin olive oil
1cup Verdicchio or other white wine
1½cups blood orange or other orange juice
2½teaspoons sugar
1tablespoon shelled pistachios
6blood orange segments or othero range segments
4thin shavings (½ ounce total) ricotta salata

Salt and freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
For the garnish: In a small bowl, mix together bread crumbs, orange zest, garlic and parsley; set aside.
Step 2
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.
Step 3
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.
Step 4
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.