Carote e Belga in Padella

Slow-Browned Carrots and Endive

Preparation info

  • For

    4 to 6

    persons
    • Difficulty

      Easy

Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

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