Braised Endives With Blood Oranges Pistachios And Ricotta Salata Recipes

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BRAISED ENDIVES WITH BLOOD ORANGES, PISTACHIOS, AND RICOTTA SALATA



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

Provided by Elaine Louie

Categories     dinner, lunch

Time 40m

Yield 2 servings

Number Of Ingredients 14

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

BRAISED ENDIVES WITH ORANGE, TOASTED ALMONDS AND RICOTTA



Braised Endives With Orange, Toasted Almonds and Ricotta image

This dish is inspired by a salad I had recently at Hearth Restaurant in Manhattan. There's a nice contrast of flavors here - bitter endive, sweet oranges, mild ricotta, almonds and a nutty, mildly acidic dressing.

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, salads and dressings

Time 15m

Yield Serves four

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
6 endives, ends trimmed, halved lengthwise
2 tablespoons sherry vinegar or apple cider vinegar
Salt to taste
1 teaspoon finely chopped chives or mint
2 tablespoons coarsely chopped toasted almonds
1 navel orange
4 tablespoons 2 ounces fresh ricotta cheese
2 teaspoons hazelnut oil or walnut oil (optional)
Coarse sea salt or fleur de sel

Steps:

  • Heat 2 tablespoons of olive oil over high heat in a large, heavy nonstick or cast-iron skillet. When the oil is hot, place the endives in the skillet cut side down (work in batches if necessary) and sear until very lightly browned. Turn the heat to medium-low, add the vinegar and salt to taste, cover and braise for three to five minutes until the endives are tender. Transfer the contents of the pan to a large bowl, and toss with the remaining olive oil, half the chives or mint, and the almonds. Set aside.
  • Hold the orange above a bowl while you peel away the skin and white pith from top to bottom using a paring knife. Angle the knife so that it cuts away the pith with the skin. Cut away the sections from between the membranes, then cut these sections in half lengthwise to get thin slices.
  • Arrange the endive mixture on salad plates. Pour the juice from the bowl over the endives. Garnish with the orange slices. Place spoonfuls of ricotta on the plate and atop the salad. Sprinkle on the remaining herbs, drizzle on the hazelnut or walnut oil, and serve.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 350 milligrams, Sugar 3 grams

BRAISED ENDIVES WITH ORANGE



Braised Endives with Orange image

Provided by Melissa Roberts

Categories     Milk/Cream     Side     Orange     Endive     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 7

1 orange
5 Belgian endives (1 1/4 pounds)
2/3 cup reduced-sodium chicken broth
5 tablespoons unsalted butter, divided
1 1/2 cups coarse fresh bread crumbs from a baguette
1/2 teaspoon Chinese five-spice powder
1/4 cup heavy cream

Steps:

  • Grate 1/2 teaspoon zest from orange, then squeeze juice. Set aside.
  • Cut out a round of parchment paper to fit just inside a 12-inch heavy skillet and butter one side of parchment.
  • Trim end of each endive and halve lengthwise. Arrange, cut sides down, in 1 layer in 12-inch skillet. Add broth, zest, 1/4 teaspoon salt, and 2 tablespoons butter, cut into bits. Cover endives with parchment, buttered side down. Simmer until tender and liquid is reduced to about 1/4 cup, 20 to 25 minutes.
  • Preheat broiler.
  • While endives braise, melt remaining 3 tablespoons butter. Stir together with bread crumbs, five-spice powder, and 1/4 teaspoon salt.
  • Add cream to endives and cook, uncovered, over medium heat, swirling, until thickened, 1 to 3 minutes. Remove from heat and swirl in 1 tablespoon orange juice. Arrange endives cut sides up with sauce in a lightly buttered 1 1/2- to 2-quarts shallow baking dish. Sprinkle evenly with crumbs and broil 4 to 6 inches from heat until golden brown, about 2 minutes.

BRAISED ENDIVE WITH ORANGE



Braised Endive with Orange image

The bitterness of the endive is offset by the sweetness of the orange and juice.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

2 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
1 cup fresh orange juice
1/4 cup Triple Sec or other orange liqueur
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 heads Belgian endive, (1 1/4 pounds)
1 orange, peel and pith removed, sliced into 1/4-inch-thick rounds

Steps:

  • Combine stock, orange juice, liqueur, salt, and pepper in a large, shallow, nonreactive saucepan. Bring to a boil, and add endive. Cover endive with cheesecloth to keep it submerged, reduce heat to medium low, and cover; simmer until tender, about 45 minutes.
  • Transfer endive to a plate, and cover with cheesecloth to keep warm. Continue simmering liquid until syrupy and slightly thick, about 20 minutes.
  • Slice heads of endive in half lengthwise; add to syrup. Add orange slices, and toss to coat. Toss again, and serve.

Nutrition Facts : Calories 118 g, Cholesterol 1 g, Fat 1 g, Fiber 5 g, Protein 4 g, Sodium 666 g

BRAISED ENDIVES WITH ORANGE AND TOASTED ALMONDS



Braised Endives With Orange and Toasted Almonds image

A light and zesty alternative to a traditional salad. My DH prefers it without the orange, and definitely without the ricotta. I like the orange, but I'm perfectly happy to go ricotta-free as the other flavors are subtle and rich already. Can be made several hours in advance and served room temperature. From 12/27/2010 NY Times, by Martha Rose Shulman

Provided by atraweek

Categories     Vegetable

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
6 endives, ends trimmed, halved lengthwise
2 tablespoons sherry vinegar or 2 tablespoons apple cider vinegar
salt
1 teaspoon finely chopped mint
2 tablespoons toasted almonds, slivered or chopped
1 navel orange
4 tablespoons ricotta cheese
2 teaspoons hazelnut oil (optional) or 2 teaspoons walnut oil (optional)
coarse sea salt or fleur de sel

Steps:

  • Heat 2 T EVOO over high heat in a large skillet. When hot, place endives in skillet cut side down and sear until very lightly browned. Lower heat to medium-low, add vinegar and salt to taste, cover and braise for 3-5 minutes until endives are tender. Transfer contents to a large bowl and toss with remaining EVOO, half the mint or chives, and almonds. Set aside.
  • Hold the orange above the bowl while you peel away the skin and pith from top to bottom using a paring knife. Cut away sections from between the membranes, then cut sections in half lengthwise to get thin slices.
  • Arrange the endive mixture on salad plates and pour the juice from the bowl over them. Garnish with orange slices and top with remaining herbs.
  • If desired: place spoonfuls of ricotta on the plate and atop the salad, and drizzle with hazelnut or walnut oil.
  • Serve warm or room temperature.

Nutrition Facts : Calories 578.2, Fat 31.8, SaturatedFat 6.3, Cholesterol 15.1, Sodium 364.9, Carbohydrate 63, Fiber 50.3, Sugar 10.3, Protein 25.1

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