Festa Monini: colors, sounds and tastes of Umbria

Block Header Festa

Endive gratin, cheese and almond salad

Easy
20 MIN

Ingredients

FOR 4 SERVINGS
Endive
4 plants
Pecorino cheese shavings
100 g
Chopped toasted almonds
60 g
Bread crumbs
20 g
Extra Virgin olive oil
as needed
Monini balsamic vinegar glaze
as needed
Garlic
as needed
Salt
as needed
Pepper
as needed

Preparation

  1. Chop plenty of parsley with a clove of garlic.
  2. Put everything in a pan with 2 tablespoons of olive oil and a knob of butter.
  3. Cook without browning, over medium heat but not for too long. Raise the heat and add the bread crumbs and brown a little.
  4. Add a tablespoon of glaze with balsamic vinegar, salt, pepper and a teaspoon of sugar.
  5. Allow to cool and then at the end add a little oil to taste.

A little extra

To be used cold on crostini and on boiled meats, perfectly complemented by the Glassa di aceto balsamico Monini (Monini balsamic vinegar glaze).