Plancha of Belgian Endive with Bresaola, Garlic Chips, and Bell Pepper Strips

Ingredients for 4 people:

• 4 thin slices of bresaola
• 4 large garlic cloves
• 100 g red bell pepper
• 4 thick heads of Belgian endive
• Olive oil
• Freshly ground pepper
• Sea salt

Preparation:

1. Preheat the oven to 100°C. Place the bresaola on baking paper on a baking tray. Turn off the oven and place the tray inside until the meat dries out. Remove and let cool.
2. Use a mandoline to slice the peeled garlic cloves thinly. Slowly fry them to golden brown in a fryer at 130°C. Drain on paper towels.
3. Cut the bell pepper into fine strips (peeled or unpeeled as preferred). Briefly and gently sauté them in olive oil.
4. Wash and cut each Belgian endive head lengthwise into quarters, removing the hard core. Cook the endive quarters on a plancha or in a hot pan with some olive oil until they are browned. Season well with pepper and salt.

To Serve: Divide everything onto the 4 plates, either warm or cold.

Culinary Tips:
Vegetable chips make a great garnish. The goal is to slowly fry thin slices to remove moisture. Try it with beetroot, parsnip, carrot, turnip, etc.

Nutritional Benefits:
Vitamins A, B1, B2, C; Potassium, Calcium, Phosphorus, Carbohydrates

Colors:
Red, yellow

Energy:

• Belgian endive contains 16 kcal per 100 g
• Red bell pepper contains 28 kcal per 100 g
• Garlic contains 136 kcal per 100 g

Ideal Wine Pairing:
Red! Cooked Belgian endive pairs well with mature red wine; for the sautéed red bell pepper, a bold red is recommended.

Used culinary technique

Culinary technique slow cooking