Italians aren't that big on tomato soup, but do like it with rice, and in this case endive. To serve 6:
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
- 1 3/4 cups rice
- 2 pounds Endive
- 10 fresh tomatoes
- 1 tablespoon olive oil
- Salt & Pepper to taste
- 1 quart boiling water
- A minced mixture made with:
- 1/4 pound seasoned lard (see an Italian delicatessen for this, or use fat prosciutto)
- 1/2 an onion
- A 5-inch rib of celery
- A small carrot
- A clove of garlic
- A small bunch parsley
Preparation:
Wash, coarsely chop, and drain the endive.
Blanch, peel and seed the tomatoes.
Sauté the minced mixture in the oil, and when the onion begins to brown, add the tomatoes. Simmer for about 10 minutes, then stir in the endive. Let it wilt for a few minutes, then season endive cover, and cook for a few minutes, until they wilt. Season with salt and pepper, stir in the boiling water, and cook a few minutes more, until the endive is almost done. Add the rice and continue cooking until the rice is done, taking care lest the rice overcook.
A wine? A white from the Colli Albani.
Blanch, peel and seed the tomatoes.
Sauté the minced mixture in the oil, and when the onion begins to brown, add the tomatoes. Simmer for about 10 minutes, then stir in the endive. Let it wilt for a few minutes, then season endive cover, and cook for a few minutes, until they wilt. Season with salt and pepper, stir in the boiling water, and cook a few minutes more, until the endive is almost done. Add the rice and continue cooking until the rice is done, taking care lest the rice overcook.
A wine? A white from the Colli Albani.
