18 Indivia Stufata Italian Recipe Experience Culinary Bliss Now!

Published on: Mar 16, 2024

Indivia stufata is a traditional Italian dish that is easy to make and bursting with flavor. Made with just a few simple ingredients, this dish is perfect for a cozy night in or to impress your dinner guests. In this article, we will explore the history of indivia stufata and provide a step-by-step guide on how to make it at home.

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The History of Indivia Stufata

The Origins of Indivia Stufata

Indivia stufata, also known as Italian braised endive, has its roots in the northern regions of Italy. Endive, a type of leafy green vegetable, was first cultivated in Belgium and then brought to Italy in the 16th century. It quickly became a staple in Italian cuisine, with the stufata method of cooking endive emerging shortly after.

The Evolution of the Dish

Over the years, indivia stufata has evolved and adapted to different regions and tastes in Italy. While the basic ingredients remain the same, there are now various variations of the dish, each with its own unique touch. In the southern regions of Italy, for example, indivia stufata is often made with added anchovies for a salty kick. In the Emilia-Romagna region, it is common to add parmesan cheese to the dish for a rich and creamy finish.

The Health Benefits of Indivia Stufata

Aside from its delicious taste, indivia stufata also has many health benefits. Endive is a nutrient-dense vegetable, packed with vitamins A, C, and K, as well as fiber and antioxidants. The slow braising process also helps to retain most of these nutrients, making it a healthy and flavorful meal option.

How to Make Indivia Stufata

Ingredients:

- 4 heads of endive
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 cup of chicken or vegetable broth
- Salt and pepper to taste
- Optional: 1 tablespoon of anchovy paste or 1/4 cup of grated parmesan cheese

Instructions:

1. Start by washing and trimming the endive heads, removing any wilted or damaged leaves.
2. In a large skillet, heat the olive oil over medium heat and add the minced garlic. Cook for 1-2 minutes until fragrant.
3. Add the endive heads to the skillet, cut side down, and cook for 3-4 minutes until the bottoms are lightly browned.
4. Flip the endive heads and add the chicken or vegetable broth to the skillet. Season with salt and pepper to taste.
5. If using, add the anchovy paste or parmesan cheese to the skillet and stir until well combined.
6. Reduce the heat to low, cover the skillet, and let the endive simmer for 10-15 minutes until tender.
7. Once done, remove the endive from the skillet and arrange on a serving dish.
8. Optional: You can also reduce the remaining liquid in the skillet to create a flavorful sauce to drizzle over the endive.
9. Serve hot and enjoy your homemade indivia stufata. Buon appetito! Indivia stufata is a classic Italian dish that has stood the test of time. Its simple yet delicious flavors and health benefits make it a popular choice among Italians and food lovers around the world. Give this recipe a try and experience the taste of Italy in the comfort of your own home.
18 indivia stufata italian recipe Experience culinary bliss now!

Italian Meatballs

yield: 8 total time: 85 minutes
4.6 Stars (33 reviews)
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Ingredients

  • 1 pound ground beef at least 16 percent fat
  • 1 pound ground pork
  • 2/3 cup milk whole or 2 percent
  • 3 slices white bread crusts removed, about 3 ounces
  • 1/4 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • 2 teaspoons kosher salt
  • 1 tablespoon fresh parsley chopped
  • 2 teaspoons black pepper
  • 1 teaspoon dried oregano or marjoram
  • 3 garlic cloves minced
  • 1 cup flour for dusting
  • 1/3 cup olive oil
  • 2 1/2 cups tomato sauce make in step 1 of method or use already prepared
  • 2 tablespoons olive oil
  • 3/4 cup finely chopped onions
  • 3/4 cup carrots finely chopped
  • 3/4 cup chopped celery finely
  • 2 tablespoons fresh parsley chopped
  • 1 clove garlic minced
  • 28 ounces tomatoes crushed or whole, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
  • 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
  • 1 teaspoon tomato paste
  • salt
  • freshly ground black pepper

Nutrition

  • Calories : 630 calories
  • Carbohydrate : 37 grams
  • Cholesterol : 145 milligrams
  • Fat : 39 grams
  • Fiber : 5 grams
  • Protein : 31 grams
  • SaturatedFat : 12 grams
  • Sodium : 1270 milligrams
  • Sugar : 13 grams
  • TransFat : 0.5 grams
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