12 pieces Alici Marinate (reserve packing oil)
5 pieces Endive
1/2 cup ground spicy salami
1/2 cup stale bread cut into 1” cubes
1 tbsp finely chopped orange zest
1 tbsp finely chopped parsley
1/4 cup of Pecorino Romano grated on Microplane
2 cups fresh orange juice
1 tbsp sugar
1 tsp black pepper
2 tbsp salt
1/2 cup olive oil
2 tbsp sherry vinegar
Serves 4
Remove any brown outer layers of the endive and split four pieces lengthwise. Season endive with salt, pepper and olive oil and place on grill or in a skillet.
Cook for 4 – 5 minutes on each side until tender at the core and nicely caramelized.
In a food processor add the following ingredients: bread, salami, orange zest, half portion of the Pecorino Romano and parsley. Buzz until breadcrumbs are broken down and the mixture can be molded right in your hand. Place cooked endive on a sheet tray and loosely pack the bread mixture on the top of each piece.
For the vinaigrette, first reduce orange juice using sugar, salt and black pepper until viscous and can comfortably nape the back of a spoon. Allow to cool and add 1 tbsp sherry vinegar and 1 tbsp olive oil.
To complete, place endive in the oven and cook until salami is crispy, about 6 – 8 minutes. While the endive is cooking, julienne the remaining raw pieces of endive and place them in a bowl with Alici Marinate, 1 tbsp of the oil that they were packed in and lastly the remaining sherry vinegar. Place two halves of the cooked endive on plate and top with the salad of raw endive and Alici Marinate. Finish with remaining Pecorino Romano and drizzle with vinaigrette.
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