Endive is a vegetable with a slightly bitter, special and very characteristic taste and therefore, to be honest, not many enter the house. endiveas this is a type of vegetable that the whole family does not like, but when they enter, we almost always eat them in a salad accompanied by a sweet dressing.
However, this time (and serving as a precedent), we baked the endive for this recipe: “stuffed endives beef carpaccio and parmesan ”.
The carpaccio It is a preparation of raw meat (eg beef, veal, beef, venison, salmon, tuna, ostrich, foal or otter), finely chopped or mashed until fine, served mainly as an aperitif. It was invented in 1950 by Giuseppe Cipriani from Harris’ bar in Venice and became popular in the second half of the 20th century. The meat is served with lemon, olive oil and white truffle or parmesan. The term was later extended to dishes containing other raw meats or fish, finely chopped and served with lemon or vinegar, olive oil, salt and ground pepper, garnished with cheese shavings, usually Grana Padano.
I will see you on another recipe.