Indivia Belga in padella – Pan-fried Belgian endive in the USA

Indivia Belga in padella – Enrico

If you’re looking for a quick and easy vegetable side dish, pan-seared endive is the perfect dish. Flavorful and light, with a slightly bitter aftertaste, this stewed endive is a simple yet tasty side dish that pairs perfectly with main meat courses or a cheeseboard or can be eaten alone.


  • 2 medium-sized heads of Belgian endive
  • 100 g shredded mozzarella
  • extra virgin olive oil
  • salt

How to make Pan-fried Belgian endive – Indivia Belga in padella

Cut the heads of Belgian endive in half for the long side.

Pan fry with the extra virgin olive oil

As soon as the endive turns color, add the mozzarella and cover with a lid.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at