Remove the chicory leaves from the stalk and cook in salted water until firm to the bite. Fry the minced meat with a little oil and a clove of garlic, season with nutmeg, salt and pepper. Halve the cherry tomatoes. Steam with a little olive oil, a clove of garlic and the basil until it becomes gravy. Season to taste with salt. Drain the cooked chicory well, then fry in a little oil and the last clove of garlic in the pan so that even more liquid is lost.
Pour a layer of chicory into a baking dish. A layer of minced meat on top. Cover with parmesan and diced mozzarella. Then tomato mass. Then the next layer of chicory and so on. Finally, another layer of chicory, which I sprinkled with parmesan. For me it made 3 layers of chicory with 2 layers of ground beef and tomato in between. Put the whole thing in the oven for about 20 minutes at 180 degrees.
Ingredients
Print Recipe
Pin Recipe