Pan-fried red chicory with buffalo mozzarella

Pan-fried red chicory with buffalo mozzarella

Total: 15 min. | Active: 15 min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 375 kcal
, Fat: 29 g
, Carbohydrate: 15 g
, Protein: 12 g


2 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

2 tbsp olive oil
200 g red chicory, cut lengthwise into eights with the stalk
½ tsp salt
a little pepper
3 tbsp Fine Food Condimento ai fichi
125 g Fine Food Mozzarella di Bufala Campana DOP, cut in half
2 tbsp shelled pistachios, coarsely chopped
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How it's done

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Heat the oil in a non-stick frying pan. Fry the chicory over a medium heat for approx. 1 min. on each cut side, season. Add the balsamic and simmer briefly. Remove the pan from the heat, leave to infuse for approx. 2 mins. Serve the chicory on two plates, drizzle the cooking sauce over the salad. Top with the mozzarella and pistachios.

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