Cooking vegetables in olive oil and a little white wine or lemon juice, instead of cooking in water as we often do, is a great way to retain flavour, texture and goodness. Cooked this way witloof is reminiscent of artichokes. Scrumptious.
¼ cup extra virgin olive oil 4 witloof (US endive / UK chicory), trimmed and halved, or quartered if large Flaky sea salt 2 cloves garlic, peeled and thinly sliced Finely grated zest ½ lemon ¼ cup dry white wine 2 Tbsp chopped parsley Lemon wedges for serving
1 Heat the oil in a medium-sized frying pan (skillet) over medium heat. Add witloof to pan cut side down. Sprinkle with sea salt and scatter with garlic and lemon zest, keeping the garlic and lemon on top of the witloof. Pour around (not over) the wine. Bring to a bubble, then cover pan with a lid, lower heat and cook gently for 10 minutes, until witloof are starting to feel tender.
2 Remove lid, increase heat to high and let the liquid bubble away, then continue cooking until the witloof is golden.
3 Transfer witloof to a heated cooking dish browned side facing up, with all the bits from the pan. Scatter with parsley and serve with lemon wedges.
Other dishes to include in an Italian feast
Photography Aaron McLean http://www.aaronmclean.com