Braised Endives With Blood Oranges, Pistachios, and Ricotta Salata

• 2 tablespoons toasted bread crumbs
• Half teaspoon finely grated orange zest
• 1/4 teaspoon minced garlic
• 1 teaspoon finely chopped parsley
• 4 heads endive,halved lengthwise
• 2 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 1 cup Verdicchio or other white wine
• 1 1/2 cups blood orange or other orange juice
• 2 1/2 teaspoons sugar
• 1 tablespoon shelled pistachios
• 6 blood orange segments or othero range segments
• 4 thin shavings (1/2 ounce total) ricotta salata
• Salt and freshly ground black pepper

1. For the garnish: In a small bowl, mix together bread crumbs, orange zest, garlic and parsley; set aside.
2. For the endives: Season endives with salt and pepper.
3. In a large saute pan over medium-high heat, melt butter with olive oil.
4. Place endives in pan cut side down.
5. Once endive starts to lightly brown, about 5 minutes, add wine and reduce by three-quarters, another 4 to 5 minutes.
6. As the wine begins to reduce, test endive for tenderness.
7. Once the endive is tender, remove and transfer to a plate.
8. Pat dry, cover, and set aside.
9. When the wine is reduced, add orange juice and sugar.
10. Turn up heat and reduce to a thick, shining syrup, stirring frequently.
11. Lower temperature to medium-high, add pistachios and orange segments, and heat for 1 minute.
12. Uncover endives, and transfer to two warmed plates.
13. Garnish with bread crumb mixture.
14. Pour orange syrup with the pistachios and oranges over the endive.
15. Top with thin shavings of ricotta salata, and serve.

bread crumbs, orange zest, garlic, parsley, endive, butter, extravirgin olive oil, verdicchio, orange, sugar, pistachios, orange, thin shavings, salt

Taken from cooking.nytimes.com/recipes/1015513 (may not work)