Rolled Endive with Walnut Agresto and Ricotta
Thermomix recipe: Rolled Endive with Walnut Agresto and Ricotta. Ready in 90 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 100 g walnuts
- 1 clove garlic, roughly chopped (for agresto)
- 20 g fresh basil leaves (handful)
- Pinch of sea salt
- Freshly ground black pepper
- 50 ml olive oil (for agresto)
- 50 ml red wine vinegar
- 5 ml lemon juice (squeeze)
- 1 large head of endive
- 2 cloves garlic, peeled, whole (for endive)
- 40 g olive oil (3-4 tbsp, for endive)
- 500 ml water (for steaming)
- 4-5 anchovy fillets, finely chopped (omit for vegetarian)
- 60 ml olive oil (4 tbsp, for filling)
- 100 g white sourdough bread, cut into 3x3 mm cubes
- 1 clove garlic, finely chopped (for filling)
- 100 g pitted Kalamata or black olives, roughly chopped
- 3 tbsp capers, roughly chopped
- Extra breadcrumbs, for sprinkling (optional)
- 250 g ricotta
Instructions
- Preheat your oven to 180°C. Spread the 100 g walnuts on a baking sheet and roast for 12-15 minutes. Transfer them to a clean tea towel, rub off as many skins as possible, and let them cool completely.
- To make the Walnut Agresto, add the 20 g basil leaves, 1 roughly chopped garlic clove, and a pinch of sea salt to the clean Thermomix bowl. Chop 3 sec / Speed 7. Scrape down the sides of the bowl.
- Add the cooled, roasted walnuts to the bowl. Chop 5 sec / Speed 6, or until coarsely chopped but not a paste. Scrape down the sides.
- Add 50 ml olive oil, 50 ml red wine vinegar, and 5 ml lemon juice. Season with freshly ground black pepper. Mix 10 sec / Speed 3. Taste and adjust seasoning, adding more salt, acid, or oil if desired. Transfer the Agresto to a small bowl and set aside.
- Increase your oven temperature to 200°C. Halve the large head of endive lengthwise, ensuring the root end remains intact. Gently wash the halves and pat them dry with a tea towel.
- To prepare the endive, add 40 g olive oil and the 2 whole peeled garlic cloves to the clean Thermomix bowl. Sauté 3 min / 120°C / Speed 1.
- Add 500 ml water to the bowl. Place the endive halves into the Varoma dish, arranging them so the lid can close. Place the Varoma onto the Thermomix bowl. Steam 15-20 min / Varoma / Speed 2, or until the endive is tender and wilted. Carefully remove the Varoma and set aside. Discard the garlic cloves from the bowl.
- Manually cut the 100 g bread into 3x3 mm cubes.
- To make the filling, add 60 ml olive oil and the finely chopped anchovy fillets (if using) to the clean Thermomix bowl. Cook 2 min / 120°C / Speed 1, or until the anchovies have melted.
- Add the bread cubes to the bowl. Sauté 6 min / 120°C / Speed 1 / Reverse, or until golden brown and crispy.
- Add the 1 finely chopped garlic clove, 100 g roughly chopped olives, and 3 tbsp roughly chopped capers to the bowl. Sauté 2 min / 100°C / Speed 1 / Reverse. Transfer the filling to a bowl and set aside.
- Lay the two steamed endive halves flat with the root end closest to you. Divide the filling evenly over the lower part of each endive half. Carefully roll up each endive half from the root end with the filling towards the leaf tips.
- Transfer the endive rolls to a lightly greased baking dish. Sprinkle with extra breadcrumbs if desired. Bake in the preheated oven at 200°C for 30 minutes, or until heated through and lightly golden.
- While the rolls are baking, add 250 g ricotta to the clean Thermomix bowl. Whip 30 sec / Speed 4, until light and smooth.
- To serve, spread the whipped ricotta onto individual serving plates. Place an endive roll on top of the ricotta. Drizzle generously with the Walnut Agresto. Serve immediately.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.