Spicy Chicory
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 5 tablespoon oil (olive and sage)
- 4 tomato (s), dried
- 1 small onion (s)
- 1 clove garlic
- 1 tablespoon, streaked pine nuts
- 2 piri piri
- 3 small tomato (s)
- 2 small chicory
- 150 g sweet cream
- 150 g sour cream
- 75 g cheese (Levkos), Greek cow`s milk cheese
- 2 slices cooked ham
- 2 tablespoon apple cider vinegar
- 3 dashes Tabasco
- 2 pinches nutmeg
- possibly salt and pepper
Print Recipe
Pin Recipe Instructions
- In a medium-sized pan with a lid, bring the oil to medium heat and sauté the heavily chopped dried tomatoes in it for 5 minutes. Meanwhile, finely chop the garlic, onion and piri piri and add to the pan with the pine nuts. Add vinegar. Steam for another 5 minutes with the lid closed.
- Halve the chicory, remove the bitter core, quarter if necessary and add to the pan with the quartered tomatoes. Cook for 15 minutes over a low flame with the lid closed.
- In a small saucepan, heat the sweet and sour cream together with 2/3 of the levko and the diced ham. Season with tabasco and nutmeg. If you like it spicier, you can add salt and pepper; think of the piri piri that are already simmering in the pan.
- Arrange the chicory and tomato pieces on preheated plates, distribute the rest of the pan around them and pour the cheese and ham sauce over them. Decorate with the rest of the Levkos. Serve immediately.
- Cold mineral water and dry white wine go well with this.
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