Recipe – Penni Wisner
There are many good reasons to eat endive and many ways to prepare it. You could braise it, roast it, grill it, or smoke it. No, not that way; I meant in the barbecue. Make this pasta, it will be very white because the sauce will be just cream, maybe a whiff of nutmeg, add some Meyer lemon zest, and a shower of julienne endive, red and green both for just a little color. Let it wilt a little in the hot pasta. Plus a few toasted pine nuts. That would be a nice lead in to a roasted chicken. And then a salad. And then a chocolate truffle.
To make the sauce, boil 1 cup of heavy cream with the grated zest of half a fat Meyer lemon, the juice of half the Meyer lemon, a good pinch of freshly grated nutmeg, and salt and freshly ground white pepper to taste. Cut the rest of the zest from the lemon into julienne. Cook the cream until reduced by about half. Meanwhile, cook your pasta, preferably linguine, enough for 2. Cut the top 3 inches off one head each of green and red endive and julienne the leaves lengthwise. Reserve the rest for another use. A minute before your pasta is done, add the julienne zest to your sauce, taste and adjust the seasonings. Drain your pasta, return it to the pot, pour in the sauce, and toss in the julienne endive. Toss well and divide between 2 warm rimmed soup plates. Sprinkle a few toasted pine nuts on top and serve immediately.
15 Poppy House Road
Rio Vista, California 94571