Put the onion, cut into thin slices, in a pan with a little olive oil to brown; once it has browned, cut the Galletto Vallespluga into 4 pieces, add salt and pepper to taste and cook on high heat until both sides are well browned. Lower the heat and continue cooking with a lid, adding warm water from time to time, for about 30-35 minutes. In a cup, soak a handful of raisins for about 30 minutes. In a nonstick skillet toast the pine nuts until they are browned, moving them constantly. Separately, cut the endives into slices, put them in a pan with a little olive oil and saute until they soften. When cooked, add salt, the drained raisins and the toasted pine nuts.<\/p>\n","protected":false},"featured_media":1540,"template":"","meta":{"inline_featured_image":false},"categories":[7],"acf":[],"yoast_head":"\n