Slowly getting into Italian vibes as we are going on a road trip to Italy next week. And I feel like this endive and truffle antipasto is something that I could possibly spot on a menu at a restaurant in Italy. It has got all the key ingredients to make it to the menu. Truffle pesto, yes! Olive oil, yes! Parmigiano-Reggiano, yes, yes, yes! Because there is never enough Parmegiano-Reggiano if you ask me, so you need to add it three times!
This recipe is one of my simpler recipes with the least amount of ingredients. Which in and of itself is a very Italian thing. The Italian cuisine uses the best fresh ingredients and can make simple dishes taste amazing. Their secret is the fresh produce. Have you ever tried an Italian tomato? The taste is so amazing, you can literally taste the sun in each bite you take. Which explains why they can charge you for a simple Caprese salad and get away with it. I mean that’s only sliced tomatoes and mozzarella with basil and balsamico.
I remember last year I was in London at an Italian restaurant and ordered a classic bruschetta. Upon taking my first bite I was pleasantly surprised by the burst of flavor. I simply had to ask the waiter what made it so different. And he told me they fly everything in from Italy. Which made total sense. The key to Italian cooking is the produce. Try recreating any Italian dish with sub-par ingredients and you will be sadly disappointed. Okay don’t go thinking that you need to fly in your food from Italy, but definitely try to source them from an Italian shop.
Ever wonder why dishes from the restaurant taste so much better than when you make the it at home? It is all about the secret ingredient they add to almost every dish. And that, my friends is butter. Typically you would not find butter in Italian recipes. But in this recipe it is what takes it from ordinary to extraordinary. Makes it nice and creamy. The olive oil is added towards the end of the cooking process for flavor. But basically the endive is cooked in butter and truffle pesto.
Personally, I think this dish should be one of many on an antipasto platter. You can have it with pão de queijo flatbread. Or go back and forth between the endive and truffle and Andrea’s marinated aubergine and tomato. Since you already went to the Italian shop you might as well get some nice cold cuts to finish setting the table. Just beware that cold cuts are not considered paleo as they have been cured with salt and sugar and contain nitrites and nitrates. Once in a while I make the exception and fully enjoy these.
Endive and Truffle Antipasto
- 500 gram Belgian Endive
- 1 onion sliced
- 1 tbsp butter
- 1 tsp black truffle olive oil
- 2 tbsp truffle pesto
- 1/3 cup parmesan grated
- Chop the bottom of the endive, loosen up all the leaves and stack them on top of each other to cut into even slices.
- In a pan heat up the butter and the onions to cook for 2 minutes.
- Now you can add the sliced endive, stir well before adding the truffle pesto and black truffle olive oil.
- Add salt and pepper to taste and stir.
- Take off heat and stir 4 tbsp of parmesan into the pan.
- Serve up either warm or cold, sprinkle remainder of parmesan to the top.