Photo: Markus Spiske
Baked Red Endive with Tomatoes and Pancetta (Endivia Rossa al Forno)
11 ingredients
Serves 4.
openrecipes
Red endive looks like a happy union between Belgian endive and radicchio, and is reminiscent of all the varieties of radicchio grown in Italy’s Veneto region. When baked, endive loses its bitter edge and turns mellow. Use white endive if you can’t find red.
Estimated Nutrition (whole recipe, rough)
327
Calories
10g
Protein
24g
Fat
17g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes