Madeleine Kamman

Endive Pie

Preparation info
  • FFR—One 8- or 9 inch pie;

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is wonderful for brunch or lunch. Endives are expensive, so if you must, you can obtain a similar taste by cooking one cleaned and chopped head each of curly endive and escarole (see the directions for étuvéed vegetables).

Ingredients

  • 12 Belgian endives
  • ½ tablespoon unsalted butter plus more as needed
  • Salt
  • Peppe

Method

Wash the endives rapidly, letting the water run into their leaves. Squeeze dry in paper towels; cut the endive tips only if damaged and remove their root cones. Rub a small sauteuse pan with ½ tablespoon of the butter. Place the endives in the pan in a pinwheel formation. Season to taste with salt and pepper, sprinkle with lemon juice, cover, and cook over very low heat until tender, about 30 m