Endives for some, chicory for others; but to be honest, we get a bit “envious” when we see photos of your recipes and we can’t go to the kitchen immediately to prepare and try them. That’s what happened to us today with the recipe sent in by Silvia, who we love to play in the kitchen with.
This time Silvia tells us that up until now she had struggled to find a recipe where endives could fit in, but that this time she reckons she has hit on the perfect formula, so it won’t happen again. We’re convinced that they’re delicious, but we can’t wait to confirm it.
- Baby endives
- One small onion
- 75 grams of picón cheese (blue cheese made in Cantabria)
- One small carton of cream (200 ml)
- Serrats anchovies
- Olive oil
- A pinch of salt
- A pinch of black pepper
- Clean the endives and cut them in half lengthwise. Dry them and leave them to one side.
- Chop the onions into small dice and sweat them over a low heat in a frying pan with some olive oil. Add salt and pepper.
- When the onion is slightly browned, add the crumbled cheese and mix with a wooden spoon, to help it melt.
- Add the cream and let it cook for 3 or 4 minutes over a very low heat.
- Remove it, let it cool and blend until you have a fine sauce (Silvia says that if we see it’s too thick, we can thin it with some more cream).
- Place the endives on the plate and pour the sauce over them.
- Place the anchovies on them (whole or chopped, to taste) and it’s ready!