Pan-fried endive is an easy and versatile vegetable side dish. Capers, parsley, anchovies and the Belgian salad all blend together to create a tasty and perfect dish to accompany any meat preparation. If you like the slightly bitter taste of vegetables then this recipe is definitely for you, in 10 minutes you will have cleaned, cut and cooked the endive and you will be ready to taste it. This morning I am flying, I have a wedding and the fact that it is Sunday does not make things very simple, it goes well I go and cheers the bride and groom!

  • Doses for 4 people:
  • 2 tufts of endive
  • extravirgin olive oil
  • parsley
  • 1 tablespoon of capers
  • White wine
  • 4 anchovy fillets
  • salt
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 5 min
  • cooking: 5 min
  • total: 10 min

Method

How to make endive in a pan

Cut the endive tufts in half, then each half into 4 parts.
Then wash the vegetables with running water.

In a large pan, with a little oil, fry the desalted capers and parsley.
Now add the endive and blend with the wine.

Cook 5 minutes, mix the ingredients, salt and put the anchovy fillets.

Your pan-fried endive is ready to be served.

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