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Great aperitif : endives with blue cheese and walnuts

Endive is the common name for Brussels chicory or Witloof chicory, from the asteraceae family. It is a small bud of whitish leaves that can be eaten both raw and in salad, steamed or in sauce. It is grown in complete darkness to prevent the leaves from turning green and the taste from becoming slightly bitter.

In the 19th century, in Belgium, they discovered chicory plants buried in the ground that remained white and tender. Since then it has been grown in temperate zones and is on the market all year round. Its consumption has an anti-inflammatory action, antioxidant, opens the appetite and helps lower cholesterol levels. Contains 95% water, is rich in fiber and provides only 17 calories per 100 grams. A multitude of properties together with a delicious cream cheese and chopped walnuts will brighten up the table this autumn.

Preparation time: 20 minutes Difficulty: Easy Cost: Average diners: 4

Ingredients

  • 4 endives
  • 200 ml cooking cream
  • 200 g blue cheese
  • 50 g walnuts

Elaboration

  1. Cut the blue cheese in pieces, undo it with a spoon to get small pieces.
  2. Add the cream little by little mixing to undo the cheese, but leaving some texture. Incorporates freshly ground pepper.
  3. Mix well until you get the consistency of a cream spread.
  4. It cuts the base of the endives and separates the leaves.
  5. Arrange the endive leaves in a bowl and put them in the shape of a flower.
  6. Add the cream cheese to each of the leaves.
  7. Sprinkle with chopped walnuts.
  8. Refrigerate until serving time.

The final trick

To avoid the slightly bitter taste of endive, choose them very firm and white. Cut the hard base with a knife. Use the tenderest part of the leaves.