Endive with Pecorino and Honey  Endive with Pecorino and Honey 14623 endive with pecorino and honey

Endive with Pecorino and Honey

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recipe image  Endive with Pecorino and Honey 848df625586bae068ca82df6cf936246 l

Endive with Pecorino and Honey  Endive with Pecorino and Honey gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
Photograph by Emiko
  • Serves
    4 as section of an antipasto
Author Notes

Right here’s a refined (now to now not advise swiftly and uncomplicated!) appetizer or antipasto impressed by one in all my favourite toasted sandwich fillings (from my cookbook, Florentine). It be an beautiful balance of candy, bitter, salty, and creamy. Pick agency, crisp, brilliant witlof, steer clear of ones with any browning of the leaves. When you perchance can no longer glean a young, creamy, quite gentle pecorino (weak versions are decidedly saltier and now not more assailable), try asiago or provolone dolce as a substitute. A refined, aromatic honey (something no longer too candy) is my need for this, in Italy one would employ locust honey. As a 2d, something more balsamic respect a darkish chestnut honey is moreover titillating. —Emiko

  • Test Kitchen-Licensed


  • 2

    Belgian endives (moreover identified as witlof or chicory)

  • 5-6

    1/4 proceed slices of young or semi-weak pecorino cheese (inquire demonstrate for that you just perchance can take into consideration alternatives)

  • 2 teaspoons

    honey, equivalent to locust or chestnut

  • 1 pinch

    sea salt flakes

  • 1-2 tablespoons

    extra virgin olive oil
  1. Peel off the outer leaves of the witlof, particularly if they’re rather wilted. Cleave off the stem and pick the leaves off one after the other, till you luxuriate in about 20 equally sized, boat-formed leaves.
  2. Cleave the cheese slices into 1 proceed thick items and lay one fragment of every and every on each and every witlof leaf. Switch to a board or a platter. Drizzle with rather honey and olive oil and sprinkle over some salt.

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