Belgian endive cream
Recipe first for 4 people based on Belgian salad (endive).
Preparation:
Preparation: Wash, drain, cut the endive into small pieces, flavor it in a pan with 30 g of butter and then add the peas. Cover and simmer for 5 minutes. Salted. Pour the boiling stock into the pan and continue cooking, still over low heat, for about 20 minutes. Meanwhile, in a small saucepan, melt the remaining butter, add the flour, mix, add the cold milk a little at a time and continue to mix until the mixture thickens. Salt, pepper. Pour this béchamel sauce into the pan with the endive, cover and cook again, over low heat, for a quarter of an hour. Blend, pour into a bowl, sprinkle a spoonful of chopped fresh parsley. Serve with grated cheese. Accompanying wines: Valdadige Bianco DOC, Bianco Dei Colli Maceratesi DOC, Gravina DOC.
Ingredients:
Ingredients: 500 G Belgian salad (endive) - 100 G Peas - 50 Cl Meat broth - 50 Cl Milk - 50 G Flour - 80 G Butter - Grated cheese - 1 Tablespoon Chopped parsley - Salt - Pepper
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