Baked Chicory - Italian style
Preheat the oven to 190°C, gas mark 5. Heat 1 tbsp olive oil in a large pan, add 4-6 heads white or red chicory (or a mixture of both) and stir. Add 2 tbsp lemon juice and 4 tbsp boiling water, season and cover. Cook for 15 minutes or until tender. Place in an ovenproof dish and scatter with a mixture of breadcrumbs made from ciabatta bread, chopped fresh parsley and garlic, a few pine kernels, sultanas and capers. Drizzle with a little olive oil and bake for 15 minutes until the crumbs are crisp and golden.
Preheat the oven to 190°C, gas mark 5. Heat 1 tbsp olive oil in a large pan, add 4-6 heads white or red chicory (or a mixture of both) and stir. Add 2 tbsp lemon juice and 4 tbsp boiling water, season and cover. Cook for 15 minutes or until tender. Place in an ovenproof dish and scatter with a mixture of breadcrumbs made from ciabatta bread, chopped fresh parsley and garlic, a few pine kernels, sultanas and capers. Drizzle with a little olive oil and bake for 15 minutes until the crumbs are crisp and golden.