Endive with Lover Dose cream, cashew nuts and rosemary orange reduction
DURATION
1H 20M
LEVEL
FÁCIL
INGREDIENTS (4 PAX)
4 endive leaves
50 gr cashew nuts
50gr of LOVER DOSE oil cubes
Smoked sweet paprika
8 dried tomatoes
2 oranges + 1 tablespoon margarine (for the sauce)
1 sprig of fresh rosemary
Salt, pepper, virgin olive oil
PASOS
1. Clean each head with water and divide it in half. With a knife, remove part of the heart of the endive, leaving a space in the central portion, save the remaining part.
Sauté each endive half for 5 minutes with a dash of oil. Season to taste with salt and pepper and set aside.
2. In a small saucepan, heat the juice of the oranges with the margarine and fresh rosemary. Cook over a low heat until the sauce reduces and thickens. Remove the rosemary sprig and set aside.
2. Cut some dried tomatoes into strips and set aside.
3. Soak the cashew nuts the night before to soften them. Together with the LOVER DOSE and the smoked sweet paprika, grind them in a blender with a dash of oil until a thick cream is created, taste the mixture and add salt if necessary.
3. Add the leftover finely chopped chicory to the cream. Put the mixture into a piping bag and fill the half endive so that the mixture remains in the centre of the head. Arrange the dried tomato strips on top. Bake in the oven for a few minutes at a temperature of 200º with the grill function.
4. Serve the endives on a plate with a little orange sauce on top of each one. Serve hot.
Buon appetito! Your chef Veggie Karma Giovanni