The challenging of making pasta, half of the week is figuring out a new taste so everyone will not get bored. Plus on top of everything, this week we have an vegetarian in the house.
Grill Endive is cooked follow a recipe I found in Mario Batali cook book. This yummy vegetable is served as a main course for my vegetarian son.
I made pasta with 2 sauce version: vegetarian and full, serve also with grill sausages for the rest of the family. The pasta is a modified version from a Prawn Linguine from Jamie Oliver Issue 3 Magazine.
And it goes ….
– 1/4 cup of grapes oil
– Fresh marjoram
– Juice and peels of one lemon
– 5 endives, cut into 1/2 lengthwise
Mix oil/herb and lemon into a bowl,
marinate the endive in the mixture for about 1/2 hour.
Put a frying pan on hight heat, grill the endive face down for about 20 mins
until well fried like grill texture.
Serve the endives with the marinated oil. I did not actually grill this outside because of the 104 degree F heat🙂
Cooked pasta of your choice, cook to your liking🙂
– Sauce 1:
- – 1/4 cup of Olive Oil
- – 4-5 gloves of garlic, mashed and minced
- – 1 onion, chopped
- – 1 Tbsp of capers
- – a can of anchovies
- – 1 chipotle in adobe sauce
- – 100ml of white wine
– Sauce 2:
- – Olive oil
- – 4-5 cloves of garlic, mashed and minced
- – Fresh tomatoes of any kind, chopped
- – Flat leave parsley- chopped
To make the first sauce, fried Garlic/Anchovies/Onion/capers in Olive Oil until anchovies disolved.
Add chipolte, and mix for 1 minute, add white wine.
Cook intil the white wine drop in half.
Remove from heat, let cool.
Then pour the sauce into a food processor and run several rounds.
In the mean time, fri the galic for the 2nd sauce in a pan until golden brown.
Add the tomatoes, some salt and pepper. Cook about 5 minutes in medium heat
to get it to a sauce texture.
I mixed a portion of the cooked pasta with the 2nd sauce for our oldest son, who is a vegeterian
and the rest with both sauces for the family.
Note: Our family do not like cheese or sauce that overwheme with tomatoe tatse,
therefore I removed both ingideients out of the original recipes.