Where radicchio is Italian, chicory is a product from Belgium and the Netherlands. I try to avoid buying import products but certain ingredients are too delicious, I’m sorry.
For 2p, bake 1 kilo of chicory, cut in quarters, brown in some butter. Add 3 tablespoons of chopped fresh sage.
Make a bechamel. Add 60 grams of a strong tasting cheese, as fontina.
Spread some butter in an oven dish. Start with the chicory and finish with the cheesy sauce.
Bake in the oven at 180° for approximately 20-30 mins.
Serve with a salad and a vinaigrette of 2 table spoons of olive oil 1 table spoon of white wine vinegar, 1 teaspoon of mustard, 1 teaspoon of honey, pepper and salt.
PS I could have used radicchio.
One thought on “I came from a region where chicory was cultivated in soil”
I love cheese with the bitter notes of chicory!