Carote e Belga in Padella

In this combination with carrots, endive substitutes for the long radicchio di Treviso I would use in Italy. (Also see Tonnarelli with Belgian Endive and Bacon.) Its appeal is based on the racy contrast of flavors and consistencies: the carrot sweet, the endive slightly bitter; the former firm, the latter creamily soft. The carrot must first be cooked slowly and at length, with butter and no liquid, to evaporate all the moisture that dilutes