I did this one before, but it’s really worth to prepare it once more

Chicory doesn’t belong to the ‘exotic’ department in Italy, but this recipe is  for sure not familiar in this country of foodies.

I bought 1 kilo of fresh chicory (recipe for 2p). Chop off the little brown end, make a few incisions in the hard part.

Blanch or steam the chicory al dente. Drain and remove most of the liquid.

Make a real bechamel sauce with 1 table spoon of flour and 1 table spoon of butter. Bake the flour until smelling the smell of baked cookies. Add 500 ml of semi skimmed milk while stirring constantly. Add nutmeg, pepper, salt, 2 chopped garlic cloves the zeste of 1 lemon and a drizzle of lemon juice. Add 2   table spoons of fresh chopped parsley and 2 table spoons of grated cheese.

Cover the chicory with smoked salmon (150 grams pp). Put in a greased oven dish. Spread the sauce.

Finish with a few slices of lemon and 2 table spoons of grated cheese.

Put in the oven at 200° for 30 mins.

Yummie!


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