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Endive with orange sauce, robiola and pistachios

Name: Endive with orange sauce, robiola and pistachios
Yield: 4
Cuisine: Italy
Ingredients: 4 Belgian endives; 2 Orange; 60 g Fresh mascarpone; 20 g Cream; 20 g Sugar; 20 g Pistachio granules; to taste Salt; to taste Pepper; to taste Extra virgin olive oil

Recipe of Endive with orange sauce, robiola and pistachios | Smeg

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:

Difficulty:

Medium

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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.