BRAISED ENDIVES WITH BLOOD ORANGES, PISTACHIOS, AND RICOTTA SALATA

Braised Endives With Blood Oranges, Pistachios, and Ricotta Salata image

Provided by Elaine Louie

Time 40m

Yield 2 servings

Number Of Ingredients 14

Previous Next

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

Steps:

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

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 24 grams, Carbohydrate 44 grams, Fat 37 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 1111 milligrams, Sugar 26 grams, TransFat 0 grams