Gratinated chicory with pomegranate sauce
- Preparation time 45 min.
- easy
Preparation
Preheat the oven to 180 - 200 degrees - fan-assisted, better still fan-assisted with grill.
Cut the chicory in half and remove the stalk (the lower hard ends, approx. 2 cm). Place the chicory halves, cut side up, in a shallow baking dish, all nice and close together.
Cut the tomatoes/ham into fine strips. Crumble the gorgonzola and spread over the chicory halves together with the ham/tomatoes. Put half a tablespoon of cream in each of the hearts of the vegetable buds, drizzle a little olive oil over the tips of the leaves so that they do not burn so easily later in the oven. Season everything generously with freshly ground pepper. Put a few blobs of the sour pomegranate sauce on each chicory half between the cheese and ham/tomatoes.
Place the dish in the oven. As chicory is a very tender vegetable, it should actually be cooked when the cheese has run together with the cream and everything has taken on a golden brown colour.
Serve with toasted white bread.
This dish is also good as a main course if you double the ingredients.
Quantity
4Ingredients
- 4 piece Chicory
- 6 slices of black pork ham
- 120 g Gorgonzola (or another blue cheese)
- Sour pomegranate sauce
- 4 tbsp Whipped cream
- 1 tsp Extra virgin olive oil
- Black pepper from the mill
