Braise the endive:

• Sounds more difficult than it is... Put 10 g of butter in the deep pan. Cut 2 endive heads in half lengthwise. Place them cut side down in the pan with butter and fry for 4 minutes over medium heat. Season with salt and pepper. Now add +/- 125 ml of water. Place the lid on the pan and simmer over low heat for 10 minutes. Remove the lid and let the water evaporate while continuing to simmer slightly. When the water is gone, add an extra 5 g of butter. After 1 minute, remove the pan from the heat and the endive is ready.
• Cut the other endive heads lengthwise into strings and fry them in a pan in the same way as described above.

  Rinse the prawns under cold water. Peel them but leave the tail on. Fry them in 1 tbsp olive oil and season with salt and pepper.
• Place a pot of water on the stove with 1 tablespoon of olive oil and a pinch of salt. When the water boils, cook the pasta according to the instructions on the package. I used Bucatini pasta . This is a thick spaghetti and absorbs the flavor of the parsley very well. But you choose the pasta you prefer.
• Put the parsley together with the chives and 4 tbsp olive oil in a cutter together with salt and pepper. Mix until you get a fine herbal oil.
• When the pasta is done, pass it through a sieve and mix with the parsley oil. Divide the fried chicory strings on the four plates. On top of that the pasta together with half of a chicory stalk. I provided 4 prawns per plate. Add some parmesan cheese if desired and enjoy...