A Roman dish that has variations: some prefer it with guanciale, I eat it only vegetal, some prefer it bitter with dark green endive to detox, some more delicate with light green endive, some like it soupy, some drier. For this reason, it is truly a home dish: each family makes it its own way!
Rice and endive
- Preparation time: 30 minutes
- Ingredients for 4 servings
- Difficulty: Easy recipe
- Ingredients
- 1 winter curly endive
- 240 g rice
- 1 celery stalk
- 1 carrot
- 1 onion
- Chopped parsley to taste
- 1 liter of vegetable broth
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Instructions
- Wash the endive well, remove the outermost leaves, rinse well and drain. Chop it finely.
- Wash the vegetables well and chop them finely.
- Put the chopped carrot, onion and celery in a pan and sautè over low heat for about ten minutes.
- Add the endive, let it stew for another five minutes or so. Add the hot broth and the rice. Cook for about twenty minutes.
- Season with parsley, salt and plenty of pepper.
- Serve with a drizzle of raw oil.
