A light and refreshing vegetable composed of approximately 95% water, very rich in mineral properties and low in calories, endive is often confused with its "cousin" chicory (both belong to the same genus Cichorium). Apart from the Belgian quality - but it's a completely different story: it made its appearance in the 0th century, it is not yet clear whether after a long storage of the plant in dark greenhouses it was accidental or not - in Italy basically two varieties have always been known: the classic one called crispum and latifolium which change names depending on the latitudes: latifolium becomes endive in northern Italy, smooth endive or simply endive in central-southern Italy, while crispum is known as endive escarole, curly endive or (especially in Campania) curly endive.
Rich in fibre, which gives it a turgid and crunchy texture and helps to create a sense of satiety, endive (raw) is a formidable source of vitamin B9, folic acid useful for cell renewal, very interesting for women in pregnancy for the development of the fetus and for growing children, as well as for convalescent people, vitamin B1 or thiamine, vitamin B2 or riboflavin, vitamin B3 or niacin, vitamin A retinol. And then potassium, iron, calcium, phosphorus. On the Humanitas website, its diuretic and purifying function is underlined and above all the benefits that its calcium content, an essential mineral for the human organism, can bring in the mechanisms of contraction and relaxation of muscles, in blood coagulation, in the regulation of permeability. cellular and in the transmission of nervous impulses.
Among its many advantages there is also that of being versatile in its diet. It produces its maximum effects when consumed raw: it is delicious in salads, plain or accompanied by apples, walnuts, blue cheeses, grapes or cabbage, clementines, oranges, avocados, beetroot. It is also used with toast as an aperitif, often paired with smoked salmon. In the kitchen it fears no limitations: stewed, sautéed with olives and capers, or simply steamed. Due to its light bitter flavour, it goes perfectly with white meats, game whose strong flavor it softens, and fish.
Of great relevance this season, endive is the co-protagonist of an elegant recipe: Pigeon with star anise, endive and black truffle which bears the signature of chef Luigi Sartini, long awarded with a Michelin star, patron of Casa Sartini in the main square of the Republic of San Marino, in the shadow of the Titan. Fifty-five year old chef Sartini arrived at high quality starred cuisine after a long journey in stages at some of the most prestigious Italian restaurants, Il Righi where he won his first Michelin star many years ago, the Grand Hotel Des Bains in Riccione, the Ristorante le Volte – Hotel Brunelleschi in Milan (with the consultancy of Gualtiero Marchesi), the Gualtiero Marchesi Restaurant (3 Michelin stars), the Savoretti Restaurant in Rimini, the Grand Hotel in Rimini.
La Pigeon recipe that Mondo Food presents to readers this week can be considered as a summary of its gastronomic philosophy which is based on some principles developed to offer its customers an absolutely original gastronomic experience.
Respect for the raw material is fundamental: highlighted by the attention dedicated to the pigeon preparation process. From emptying and washing to deboning, every step is carried out with care to ensure the highest quality of the meat.
Another fundamental element of this dish is the stock: The roasting of the carcasses in the oven and the subsequent creation of a rich stock with garlic, thyme, tomato and star anise demonstrate a commitment to extracting and intensifying the flavours. Prolonged boiling of the carcasses in cold water aims to obtain an aromatic base that will contribute to the complexity of the dish. Added to this is the balance of textures and cooking: The chef seeks a balance in the contrast between the pigeon breast kept rare to maintain tender softness and the legs which must be crispy and well cooked.
A touch of creativity can be found in the combination of flavors and textures: the julienne of endive and the black truffle add particular sensorial dimensions. Finally, aesthetics: careful presentation of the dish underlines the attention to the visual aspects of gastronomy. The organization of the elements on the plate is designed to stimulate not only the palate but also the eye, creating an engaging experience.
The recipe for Pigeon with star anise, endive and black truffle.
Ingredients for 4 people:
– 2 nesting pigeons weighing 500 g each
– 2 heads of endive
– 50 g of black truffle
– 6 star anise fruits
– 4 cloves of garlic
– 2 sprigs of thyme
– 2 ripe tomatoes
- salt and pepper
Procedure:
Empty, wash, flambé and bone the pigeons. Toast the carcasses in the oven and, when they are ready, place them in a saucepan with garlic, thyme, tomato and 2 fruits and star anise. Cover with cold water and boil until the bottom is obtained.
Cut the endive into julienne strips and pan-fry quickly. In another pan, brown the breast and legs of the pigeon, keeping the breast rare while the legs should be crispy and well cooked.
Arrange the endive on the plate, scallop the pigeon breast and arrange it alongside. Arrange the thigh on the endive.
Season everything with the star anise sauce and finish by adding the julienned black truffle and the remaining star anise fruits.
Sartini House
Phone: +378 0549 991196
