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 its flavor, and to keep the carrot rounds firm. Since the endive throws off much liquid, it is also, at first, cooked separately from the carrots; otherwise it would steam them. It takes only a few minutes’ additional cooking together, after the preliminary separate procedures, to link the two vegetables’ flavors.
© 1986 Marcella Hazan estate. All rights reserved.