Endive with orange sauce, robiola and pistachios

Name: Endive with orange sauce, robiola and pistachios
Prep time: 25 min
Cook time: 26 min
Total time: 51 min
Yield: 4
Cuisine: Italian
Ingredients: 4 Belgian endives; 2 Oranges; 60 g Fresh robiola; 20 g Fresh cream; 20 g Sugar; 20 g Pistachio granules; Salt, to taste; Pepper, to taste; Extra virgin olive oil, to taste

Grilled endive served with a sweet orange sauce, whipped Robiola cheese, and crushed pistachios. A refined and balanced appetiser or side dish.

Endive with orange sauce, robiola and pistachios recipe

Preparation Time:

25 min

Cooking:

26 min

People:

Difficulty:

Easy

Course:

Cuisine Type:

Diet:

Perfect For:

Ingredients

4 Belgian endives

2 Oranges

60 g Fresh robiola

20 g Fresh cream

20 g Sugar

20 g Pistachio granules

Salt, to taste

Pepper, to taste

Extra virgin olive oil, to taste

Proceedings

Proceed first with the preparation of the orange sauce: cut the oranges into cubes, pour them into a saucepan with a drizzle of extra virgin olive oil, a pinch of salt, and the sugar.

Cook over low heat for 20 minutes, until the orange breaks down and the sauce thickens slightly.

Endive with orange sauce, robiola and pistachios

In a bowl, whip the Robiola cheese with the fresh cream until you obtain a light mousse.

Chill in the fridge until ready to serve.

Preheat the oven with the bbq grill at level 1 for about 9 minutes at a temperature of 250°.

Cut the endive in half lengthwise, 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.

Finish with a drizzle of extra virgin olive oil, and season with salt and pepper to taste.

Endive with orange sauce, robiola and pistachios

Ingredients

Products used

Proceedings

You might also like them