From Ottolenghi:
The Cookbook, Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2008.
When I looked at this recipe and its accompanying illustrations I realised it must have been for what we call
witlof, or Belgium endive.
The witlofs were cut in half lengthwise and
fried until caramelised in a pan containing butter and a little caster sugar.
This took about 4 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJG8_dOAVXyjSt-N6G5R38g5PO9vgEqgMIG3p0cUeDDzm-pdcA-wWqNR333s3d6vqzzEwqEjZoDuv13D6W8pbxEuFYzrU3KN1apMuvZ0hKZcYdPuzWEcyaTF8QlLHIkUMCXcUO3lV5Fglk/s200/Ottolenghi.jpg)
The vegetarian ham was not good. It had dried
and gone a bit hard so was unpleasant to chew. The witlof and their paste
covering worked quite well. Previous to this I had only had witlof in salads so
it was worthwhile trying this vegetable cooked. Quite good.
Taste: ✔✔✔
Ease of cooking: ✔✔✔✔
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