Posts Tagged ‘endive/chicory’

Endive/chicory are not just good for salads–they are delicious slow braised with a couple of additions if you like…

This was lunch and made a pretty picture.


It was also light and a bit exotic.

This time of year there’s a local grower of these white torpedoes selling only them in Castres market on Saturdays.


I chose fat ones for the long slow cooking that reduces them nicely into a super-soft state.

A poached egg (or two) on top and a couple of small discs of pancetta, crisped in the still hot oven, meld with the little sauce of lemon and olive oil.

for 2

3/4 fat endives–bruised outer leaves removed and the bitter root end skewered out.


3 tbsp olive oil

juice of a lemon

4 eggs

4 thin slices pancetta

salt and pepper

Heat the oven to 170C

Heat the oil in an ovenproof pan with a lid.

Lay in the endive and season well with a teaspoon of salt and several twists of the pepper mill.

Turn the endive [confusingly it’s called chicory in the UK] in the oil and seasoning.

Let them color and caramalise a little.


Pour over the lemon juice and cover.

Place in the middle of the oven and cook for two hours.

Check after an hour that all is well and turn them–taking care to keep them in one piece.

After about two hours take them out of the oven and let them rest, covered with foil.

Turn up the oven temperature to 200C and crisp up the pancetta pieces–about ten minutes.

Poach the eggs in simmering hot water to which you have added a splash of red/white vinegar.

The vinegar, in principal, will encourage the whites of the eggs to act in a more orderly fashion–doesn’t always work!

Arrange the endive on two plates and…

when you judge the eggs are done as you like them lift them out with a slotted spoon and place them decoratively on the endives.

Finish the plate off with the pancetta.


“DING!”– said the chief taster!



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