Roasted Radicchio Trevisano (red endive) #veganuary

Name: Roasted Radicchio Trevisano (red endive) #veganuary
Total time: 300 s
Yield: 1 serving
Cuisine: British
Ingredients: 1 big Radicchio Trevisano (red endive); 1 clove garlic, crushed; lemon juice; 2 tbsp oil (sunflower); 1 tbsp pine nuts; salt, pepper; 2 tbsp olive oil

Kristina K @kristina_k

Munich, Germany

This is a classic Italian dish that I love to eat every time I find this vegetable. It is a typical winter dish since this kind of endive is harvested from January to March only. And it is a lovely starter if you want to cook a menu that follows #veganuary . This endive is very delicate and not as bitter as the ones you might know.

Kristina K @kristina_k

Saved

Ingredients

5 min

1 serving

1big Radicchio Trevisano (red endive)
1 clovegarlic, crushed
lemon juice
2 tbspoil (sunflower)
1 tbsppine nuts
salt, pepper
2 tbspolive oil

Saved

Steps

5 min

1

Roast the pine nuts in a small pan without any grease. Set aside to cool down.
2

Wash the endive and cut into half lengthwise. Put a large pan on medium heat and add the sunflower oil, after a short while add the garlic. When it is hot, roast the endive for 5 minutes turning every minutes so it browns a little on all sides.
3

Place on a serving plate and drizzle with olive oil and a little fresh lemon juice. Season with salt and pepper.
Sprinkle with pine nuts and enjoy while still warm.
If you like (and don't participate in veganuary) serve with thinly sliced parmesan cheese. Instead of lemon juice you might drizzle with crema di aceto Balsamico.