Grilled Endives with Marjoram Recipe From Mario Batali

Contributed by Mario Batali

Add a pinch of sugar and stick to the stovetop for tender braised endive with multidimensional flavor.

The Problem

Raw Belgian endive has a distinctive bitter flavor that needs to be tamed.

The Goal

The right cooking method transforms sharp, bitter endive into a vegetable side dish of uncommonly complex flavor-at once mellow, sweet, and rich, yet still faintly bitter. The challenge is to develop the deep flavor, richness, and gentle sweetness necessary to balance the endive’s natural bite.

The Solution

Brown the endive in butter and sugar for maximum richness and sweetness, then braise quickly in white wine and chicken broth for a deep yet brightly flavored vegetable side dish.

Ingredients:

1/4 cup extra-virgin olive oil

Finely grated zest and juice of 1 lemon

Salt and freshly ground pepper

6 Belgian endives, halved lengthwise

2 tablespoons finely chopped marjoram

One 4-ounce piece of young provolone, shaved

Preparations:
Light a grill or preheat a grill pan. In a small bowl, whisk the olive oil with the lemon zest and lemon juice and season with salt and pepper. In a large bowl, toss the endive halves with all but 2 tablespoons of the dressing.

Grill the endive halves over moderate heat, turning once, until lightly charred and just cooked through, about 5 minutes. Transfer the endives to a platter, cut side up. Drizzle with the remaining 2 tablespoons of dressing and sprinkle with the marjoram. Scatter the provolone shavings on top of the endives and serve.

California Endive
15 Poppy House Road
Rio Vista, California 94571
Phone 707-374-2111
Fax 707-374-2063
Email info@endive.com

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1 Response to “Grilled Endives with Marjoram Recipe From Mario Batali”


  1. 1 RG October 11, 2012 at 3:44 am

    This looks like a great preparation and I plan to try it tonight. Just one thing that baffles me: the description of the recipe (The Solution
    Brown the endive in butter and sugar for maximum richness and sweetness, then braise quickly in white wine and chicken broth for a deep yet brightly flavored vegetable side dish.) doesn’t match the recipe at all! There is no butter, sugar, wine or broth in the recipe at all!?!?


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