The traditional Belgian oven recipe of chicory with smoked salmon instead of ham in a bechamel sauce is delicious. As you know, I daily try to cook something different. I read cookbooks to be inspired. The recipe of today is a real mixture of styles. My favorite audience will tell me whether it’s a success 😉.
Steam or parboil 800 grams of chicory until al dente. Drain thoroughly by putting some weight on the colander.
Chop and fry 4 garlic cloves and 1 chili in a drizzle of olive oil. Add 200 grams of fresh spinach. Add 1 table spoon of dried basil. Bake and stir until the spinach has shrunk. Put in a blender with 200 grams of lucious burrata. Blend, taste, add pepper and salt.
Spread the chicory in an oiled dish. Spread 200 grams of smoked salmon. Spread the burrata mixture. Finish with 2 table spoons of pine nuts.
Bake in the oven at 180° for 30 mins. Cover if necessary.
Lovely main course for 2 good eaters.