En­dive with beans

go! Platteland - - PLATTELAND DINNER CLUB -

The next time you fin­ish a wedge of Parme­san cheese, don’t throw away the hard ined­i­ble rind – rather use it to flavour this sim­ple dish.

Serves 6

Prepa­ra­tion time 5 min­utes Cook­ing time 30 min­utes


• 1-2 en­dive heads

• ¼ cup (60ml) olive oil, plus ex­tra for serv­ing

• 1 sprig rose­mary

• ¼ tea­spoon (1,25ml) dried chilli flakes

• 3 garlic cloves, crushed

• 2 cans (410g each) but­ter beans, drained (you can use any cooked white beans)

• ½-1 cup (125ml-250ml) chicken or veg­etable stock

• 1 Parme­san rind (about 5cm x 2cm)

• juice and rind of ½ a lemon

• ½ cup (125ml) Parme­san, grated


Slice the en­dive heads in half length­wise, and then slice each half into thin­ner strips.

Heat the oil in a heavy-based saucepan with a lid. Add the rose­mary and chilli flakes, fol­lowed by the en­dive and garlic, and stir-fry the en­dive un­til it wilts.

Add the beans, ½ a cup of stock, the Parme­san rind and a strip of lemon rind – just the out­er­most yel­low part. Cover with the lid and al­low it to sim­mer for 20 min­utes over a low heat. Add more stock if you like a more saucy dish. Re­move the Parme­san rind and dis­card it.

Sea­son to taste with the lemon juice, a driz­zle of olive oil, and salt and freshly ground black pep­per. Sprin­kle a lit­tle Parme­san cheese over each por­tion when you serve it.

TIP The Parme­san rind serves to flavour the dish – you’re not meant to eat it. Don’t have a piece handy? Sim­ply stir through 2 ta­ble­spoons grated Parme­san be­fore serv­ing.

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