8 Ounces buckwheat soba
About 2 tablespoons of extra-virgin olive oil
2 to 3 Cloves fresh garlic, finely minced
2 Yellow onions, diced
3 Belgian endives, quartered lengthwise
1 radicchio, shredded
Juice of 1/2 lemon
3 to 4 Sprigs flat-leaf parsley, finely minced for garnish
Bring a pot of water to a boil and cook the soba noodles al dente, about 12 minutes. Drain and rinse very well, as Japanese noodles are generally coated with salt in the drying process, which can alter the taste of the final dish.
Place the oil, garlic and onions in a deep skillet over medium heat. When the onions begin to sizzle, add a pinch of salt and saute for 1 to 2 minutes. Spread the onions evenly over the bottom of the skillet. Sprinkle the onions evenly with the mirin and the vinegar and then lay the endive, cut side down, on top. Add the radicchio, cover and reduce the heat to low. Cook until the endive is quite limp and beginning to brown, about 20 minutes. Remove from the heat and add the lemon juice. Add noodles and stir gently to combine. Transfer to a serving platter and garnish with the parsley.
– A light dish, the endive is so tender it almost melts in your mouth!
This recipe is printed with permission from Christina Pirello