Baked Red Endive With Tomatoes And Pancetta (Endivia Rossa Al Forno)
This flavorful and hearty dish combines caramelized endive with a savory pancetta-tomato sauce, all topped with a generous sprinkle of Parmigiano-Reggiano cheese. The combination of ingredients creates a delightful balance of flavors that will satisfy both meat lovers and vegetable enthusiasts alike. Enjoy this comforting meal straight from the oven for a delicious and satisfying dining experience.
— Constant Cookbook
Ingredients
- 2 Tbs. extra-virgin olive oil, plus more for greasing
- 4 heads red Belgian endive, cut in half lengthwise
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 2 oz. pancetta, minced
- 1 garlic clove, minced
- 1/2 tsp. fine sea salt
- Freshly ground pepper, to taste
- 1/4 cup dry white wine
- 1 cup canned diced tomatoes
- 1/2 cup grated Parmigiano-Reggiano cheese
Instructions
- Preheat an oven to 350°F. Lightly oil an 8-inch square baking dish.
- In a large fry pan over medium heat, warm the 2 Tbs. olive oil Arrange the endive halves, cut side down, in the pan and cook, turning once, until browned on both sides, about 4 minutes per side. Using a slotted spatula, transfer the endive halves, cut side up, to the prepared baking dish.
- Add the carrot, celery, pancetta and garlic to the fry pan and sauté over medium heat until the vegetables have begun to soften, about 5 minutes. Add the salt, season with pepper, and sauté until the vegetables are soft and the pancetta is starting to crisp, about 5 minutes. Increase the heat to medium-high and pour in the wine. Cook until most of the wine has evaporated, about 1 minute. Stir in the tomatoes and bring to a simmer. Reduce the heat to medium-low and cook until the sauce has thickened, about 10 minutes.
- Spoon the sauce over the endive halves, cover the dish with aluminum foil and bake for 1 hour. Uncover and sprinkle with the cheese. Continue to bake, uncovered, until the top is golden brown, about 20 minutes more. Let cool for 5 minutes, then serve. Serves 4.
- Adapted from Williams-Sonoma <i>Rustic Italian</i>, by Domenica Marchetti (Weldon Owen, 2011).
Yield
Serves 4.
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