Chicory with Walnuts
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 chicory, approx. 125 g each
- 4 tablespoon olive oil
- 80 ml white wine, (dry)
- 2 pinches sugar
- sea-salt
- 1 teaspoon lemon juice
- 80 g walnuts
- 75 g parmesan, in one piece
Print Recipe
Pin Recipe Instructions
- This Tuscan recipe is as simple as it is tasty, and the flavor of the chicory comes into its own. Only the best raw materials should be used, especially the very best quality olive oil.
- Heat the oil in 1 - 2 pans, depending on the size. Clean the chicory, cut in half lengthways, if necessary cut out the stalk in a wedge shape. Place in the pan with the cut surface facing down. Pour white wine, add sugar and lemon juice, sprinkle the chicory with sea salt.
- Cover and cook at a low temperature for 5 - 10 minutes until the desired firmness is achieved.
- Drape with the cut surfaces facing up on a preheated plate, sprinkle with a little sea salt, chopped walnuts and coarsely grated or grated Parmesan.
- As a vegetable side dish or simply too crispy baguette. Also tastes cold on buffets.
- Can be prepared well: Cook the chicory for only a few minutes, place in a flat baking dish, sprinkle with small flakes of butter, nuts and Parmesan. Before serving, grill at 200 ° C for 10 minutes. Only then sprinkle with coarse sea salt or fleur de sel flakes.
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