But how good the endive is, really. Crunchy, fresh and with that lightness that makes it perfect both raw and cooked, it is one of those vegetables that should never be missing in the kitchen. Yet despite all its qualities, there is always someone who turns his nose in front of his bitter taste.
A pity, because precisely that decisive aftertaste is what distinguishes it and makes it so particular. However, let’s face it, not everyone has the same palate: there are those who love intense flavors and those who prefer something more delicate. And fortunately, there is a way to dampen that amaro, and it is also very simple.
The secret lies in the heart, indeed, in taking it off. That central part, conical and tougher that starts from the base, is the main responsible for the bitter taste of indivisy.
Removeing it correctly makes a huge difference and allows you to obtain a much sweeter and more pleasant result. No special tools are needed or who knows what skills: a good knife and a stable work surface is enough. You start cutting the final part of the base, the most leathery part, so as to discover the internal center. At this point, with the tip of the knife, he engraves around the heart and is extracted by gently rotating the endive on itself. The movement must be decided but controlled, just to disconnect the central cone without ruining the leaves.
Once the heart is eliminated, the rest is a kids game. The leaves separate easily and can be used immediately, perhaps for a nice crunchy and fresh salad, or to accompany cheeses, citrus or nuts in more sought after combinations. If, on the other hand, you want something hot, the crotto indivia offers a thousand possibilities. To make it even more delicate, a very effective makeup consists in boiling it for a few minutes in the water with a splash of lemon juice, or in cooking it directly in the milk: both methods help to mitigate the bitter and make the white and more tender leaves, while maintaining their consistency pleasant.
In this way, even those who usually turn up their noses can discover a different side of the indivisy, softer and delicate, without losing their personality. It takes very little to transform it from vegetables “for a few” to versatile ingredient and appreciated by everyone.
How to cook the Belgian endive: 5 recipes and all the properties of this vegetable that has only 15 calories
