Endive

Belgian endive • little onion • green olives • cherry tomatoes • little feta cheese

fresh red mullets • medium potatoes • celery stalks • Belgian endives • Salt • Pepper • Extra virgin olive oil • breadcrumbs • Herb mix,

beef shanks (ossobuco) • Belgian endive • generous cup Valpolicella Ripasso or other full-bodied red wine (about 240 ml, 14% ABV) • Extra-virgin olive oil, • Fresh rosemary, • garlic cloves • Black pepper, • Coriander, • All-purpose flour, • butter (about 15 grams) • onions • Vegetable or beef broth, as needed (not bouillon cubes)

First version: • endive • radish • cucumber • medium or small tomatoes • mustard • apple cider vinegar • extra virgin olive oil • salt • rustic wheat bread • chicken breast fillets • lime •

canned beef (like Simmenthal) • Puntarelle (Italian chicory, or substitute with endive or dandelion greens) • Fennel • Carrot • Black olives • small tomato • Extra virgin olive oil • Apple cider vinegar • Salt

ricotta and spinach ravioli • Belgian endive (radicchio), 3.5 oz (100 g) mild gorgonzola cheese, 1 red onion • Extra-virgin olive oil, as needed; salt and pepper, to taste; red pepper flakes, to taste; parsley, to taste • walnuts; Parmesan cheese, as needed

free-range chicken breast slices • Belgian endive • smoked scamorza cheese • cherry tomatoes • Oregano • garlic clove (optional) • Olive oil and salt to taste • Balsamic vinegar, white wine vinegar, or lemon juice

rustic bread • tomato • To taste, garlic • To taste, olive oil • To taste, salt • For green: a few leaves of arugula, basil, lettuce • For white: Belgian endive and soybean sprouts • For purple: radicchio, red onion • For yellow: corn • For red: tomatoes • For beige: the color of toasted semolina bread

garlic (1 per person, about 2 3/4 inches in diameter) • milk (1 liter) • heavy cream (100 ml) • salt-packed anchovies (100 grams) • Extra virgin olive oil • Carrots (boiled or raw) • Boiled potatoes • Boiled onions and pearl onions • Boiled zucchini • Endive lettuce • Beets • Celery (boiled or raw) •

For the sauce: • large heads of garlic, peeled, germ removed, and thinly sliced • salt-packed anchovies • Red wine for rinsing and soaking the anchovies • extra virgin olive oil (about 600 grams), or a combination of 2 1/4 cups extra virgin olive oil (about 500 grams) and 1/2 cup walnut oil (about 100 grams) • Butter to taste, optional • Options for raw vegetables: • Sliced red or yellow bell peppers • Belgian endive • Radicchio • Savoy cabbage, red or green • Shallots, soaked in a glass with Barbera wine •

Endive, to taste • Sugarloaf chicory, to taste • Carrots, julienned, to taste • Purslane, to taste • mixed cherry tomatoes • roasted chicken thigh • roasted chicken breast • Balsamic glaze, • Salt • Extra virgin olive oil, • Mayonnaise, • Ketchup, •