50' style
Details and chroming
Cooking with Smeg
Beyond the kitchen
Antipasto
Endive with orange sauce, robiola and pistachios
Ingredients
- Belgian endives 4
- Orange 2
- Fresh mascarpone 60 g
- Cream 20 g
- Sugar 20 g
- Pistachio granules 20 g
- Salt to taste
- Pepper to taste
- Extra virgin olive oil to taste
Cooking time:
40 min
Number of person:
4
Difficulty:
Medium
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Cooking method:
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Method
Proceed first with the preparation of the orange sauce: cut the oranges into cubes, pour them into a saucepan and pour in the pumpkin, salt and a drizzle of oil.
Cook over a low flame for 20 minutes, strain and obtain a thick juice.
Whip the robiola cheese with the cream to obtain a light mousse.
Preheat the oven with the bbq grill at level 1 for about 9 minutes at a temperature of 250°.
Cut the endive in half and cook it on the bbq grill 3 minutes per side.
Place the endive on the plate, dress with the orange sauce, clumps of Robiola cheese and pistachio grains.
USED APPLIANCES
