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Lynda Cocinita

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Recipe of Sauteed Endives and Gratin
Recipe

Sauteed Endives and Gratin

45 mins
Half
2
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Dish that can be served as an entrance or to accompany some meat. These gratin endives are the best choice as a guide because they have an excellent flavor and are very easy to prepare. Do not let them pass.
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Ingredients

4 portions
  • 2 endive, big and fat, washed and disinfected
  • 2 tomatoes, great washes
  • 4 slices Gruyere cheese
  • 1 pinch basil
  • 1 tablespoon tarragon
  • enough olive oil
  • 1 tablespoon butter
  • to taste salt and pepper

Preparation

Heat the olive oil with the butter in the pan.
Cut the endives in half and remove the stem, as much as possible and place them face down in the pan to prevent defoliation.
They are left to brown a little, they are seasoned to taste, the estragon is added and they are turned over, when they are soft the fire is extinguished, they are placed to each one the cheese slice and the stove is removed, when they are gratin They fit on a plate.
In the same dish, cut tomatoes in quarters or eighths depending on the size of the tomato.
Sprinkle tomatoes, basil, salt and olive oil on top.

TIPS

The stems are removed from the endives to remove the bitter.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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