Summary

Ingredients

• 2 chicory
• 4 anchovy fillet (s)
• 1 clove garlic
• salt and pepper
• some mint
• 2 tablespoon olive oil
• 0.5 ½ lemon (n)

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Instructions

1. Wash the chicory and cook in salted water for about 10 minutes (not too soft, depending on the size). Drain, cut in half lengthwise and let cool. Peel and finely chop the clove of garlic. Rinse and puree the anchovy fillets.
2. Heat the olive oil in a pan and sauté the garlic briefly. Add the anchovy paste, then the chicory and stew in the mixture for about 5 minutes. Season to taste with salt, pepper and a little fresh lemon juice.
3. Arrange on four plates and sprinkle with chopped mint. Can be served warm or cold.