Here's my attempt at a recipe since I never write anything down! Food equation: 4 raw endives, 2 sliced apples, shaved parmesan (handful), toasted pine nuts (two handfuls), 2 quick pickled shallots sliced thin (let them soak in white balsamic vinegar with a pinch of sugar and salt for 5 minutes- pour soaking liquid over the salad), chopped herbs (whatever you have on hand), s+p, olive oil to finish. Toss and eat !
RICETTE AYURVEDICHE - AYURVEDIC RECIPES - SCAROLA MY WAY - ENDIVE MY WAY
(Versione italiana & english version)
A Napoli la scarola viene tipicamente precotta in acqua bollente e poi saltata principalmente con le olive, ma vi propongo la mia versione.
In Naples, endive is usually boiled previously and then stir-fried mainly with olives, but I suggest you my personal version.
(per due persone)
Olio evo (V- P+ K+)
Curry (V- P+ K-)
2 carote (V= P= K=)
2 gambi di sedano (V+ P- K-)
4 pomodorini secchi sott'olio (V= P+ K+)
1 ceppo di scarola (V+ P= K=)
Sale (V- P+ K++) INGREDIENTS
Olive oil (V- P+ K+)
Curry (V- P+ K-)
2 carrots (V= P= K=)
2 celery stalks (V+ P- K-)
4 pickeled tomatoes (V= P+ K+)
1 head of endive (V+ P= K=)
Salt (V- P+ K++) PREPARAZIONE
Mondare la scarola e tagliarla finemente. Mondare le carote, tagliarle a rondelle trasversali che poi taglierete a metà. Mondare il sedano e tagliarlo finemente. Sminuzzare i pomodori sott'olio. In una padella scaldare due cucchiai di olio nel quale scioglierete un cucchiaino di curry (la quantità può variare in base al vostro gusto). Unire le carote ed il sedano e saltare per un paio di minuti. Aggiungere la scarola ed i pomodori secchi, salare e cuocere a fiamma moderata per 10 minuti.
Clean the envide and choppe finely. Clean the carrots, cut into trasversal round, and then divede in two. Clean the celery and finely chop it. Crumble the pickeled tomatoes. In a pan stir-fry 2 spoon olive oil with 1 teaspoon curry powder (quantity can vary accordingly with your taste). Add carrots and celery and stir-fry for two minutes. Add the invide and the pickeled tomatoes, add salt and cook to moderate flame for 10 minutes.
STAY TUNED FOR MORE
Endive, frisée: The number of delicate leafed lettuces that go by these names are vast - but not always correct. To do a loop-d-loop, all frisée are endives, but not all endives are frisée. Then, when you have your head around that one, what is known in some countries as frisée is known in others as endive.
Call it as you wish- endive, or frisee, is one of our favourite products- but also the most problematic to grow. To get a good yellow heart of fine frilly leaves, we have to bound the leaves together a week before harvest. A lack of sunlight with a fast growing plant produces a tangle of the fine frilly leaves. Just hope and pray there is no rain or rot will quickly set in.
Don’t you hate it when a server asks if you’d like to order anything else and the food you ordered wasn’t served yet. Someone at Piggy Smalls forgot the LFC Wings dish I ordered. Since I was on my lunch break and did not have much time left I said to forget about it.
But someone at Piggy Smalls did remember to serve the Not Summer Rolls Salad I also ordered. The dish of Viet styled peanut hoisin dressing mixed with watermelon, tofu, bean sprouts with Belgian endive was pretty good but didn’t quite fill me up.
The restaurant did comp my drink with no apology or explanation for the unserved wings and it was a small consolation as I knew leaving Piggy Smalls that I’d still be hungry when I got back to the office.
Tonight’s Special features a new fish to our “Market Fish” rotation. Barrelfish comes to us off the coast of Florida from extremely deep water - over 3000 feet down! This delicious fish has a large, moist flake and a sweet flavor similar to Grouper. Chef @meas_eric has prepared this beauty with braised endive, potato cake, and tomato-bacon confit. Come and get it!
I am really dialed into my nutrition this week....I want to make it a weight loss week.
Here are some of my meals from today focused on veggies most and tons of water!!! I love Fage and endive....they have been my staples for a few weeks now. So easy!! #veggiesmost#endive#densenutrition
Who said you can´t eat sushi as a vegan? Man, just look at this awesome plate full of sushi! 😮😋 Awesome job by @rawandfree (recipe for the teriyaki sauce is up on her instagram)