ENDIVE WITH TALEGGIO, PICKLED PEAR AND A TOASTED ALMOND CRUMB
Taleggio’s melty, velvety creaminess has just the right strength of flavour to balance the bitterness of endive and the sharp, sweet, sour notes of the pickle.
Preparation 15 minutes, plus 3-4 weeks’ pickling Cooking about 25 minutes Serves 2
2 TBSP UNSALTED BUTTER 1 TBSP OLIVE OIL
2-3 SPRIGS OF FRESH THYME 2-3 ENDIVE (DEPENDING ON THEIR SIZE), HALVED LENGTHWAYS
2 TBSP FLAKED ALMONDS, CHOPPED HAZELNUTS OR PUMPKIN SEEDS
2 TBSP SOURDOUGH OR REGULAR BREADCRUMBS 120G-180G TALEGGIO CHEESE ½-1 PICKLED PEAR
FOR THE PICKLED PEARS (SEE PAGE 181 FOR METHOD) MAKES A 1-LITRE JAR
2-3 PEARS, WHOLE, PRICKED PEELED OR CHOPPED (BLANCH IF VERY FIRM) 600ML WHITE WINE VINEGAR 200ML FILTERED WATER 150G WHITE/GOLDEN GRANULATED SUGAR PINCH OF SEA SALT
3 STRIPS OF PARED LEMON ZEST
3½ TBSP LEMON JUICE (FROM ABOUT 2 LEMONS) 1 CINNAMON STICK 3 CARDAMOM PODS, GENTLY SMASHED
¾ TSP BLACK PEPPERCORNS 3 SPRIGS OF LEMON THYME
1 Preheat the grill to high and put a rack one-third of the way down from the top of the oven. Heat 1 tbsp butter together with the olive oil in a large non-stick, oven-safe frying pan over a medium heat. Add the thyme and fry for about 30 seconds.
2 Put the endive, cut-sides down, into pan and cook for 6-8 minutes until lightly caramelised. Turn them over, season with salt and freshly ground black pepper and add the remaining butter if needed. Cook for a further 6-8 minutes until the juices begin to release and they start to sizzle. Keep an eye on them and keep moving them in the pan until they turn almost translucent but haven’t browned.
3 Meanwhile, toast the nuts or seeds in a small dry frying pan over a medium-low heat. As soon as they start to sizzle and release some moisture, add the breadcrumbs and toast both together until golden, tossing as you go.
4 Cut the cheese into thick, long slices (enough for each endive half ) and lay a slice on each cut side of the endive in the pan. Grill with the oven door ajar for 3-5 minutes or until the cheese has melted across the endive and is turning golden on the edges.
5 Set aside to cool slightly for 3-4 minutes while you slice the pickled pear into wafer-thin slices. Dress each plate with endive and pear, season and generously sprinkle over the almond crumb. NOTE I have eaten this dish with other fruit pickles, so if you have others to hand, try pickled cherries, blackberries, grapes, plums or gooseberries. I have even made this using a quick pickle of beetroot stalks or with a side of radish leaves. Use up all the bits you have to hand, from root to leaf.