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
How it's done
Halve the chicory lengthways.
Simmer gently in salted water with lemon juice for approx. 5 mins. until soft, remove and drain.
Drain the tomatoes, peel and halve the garlic, add to the cream and bring to the boil in the same pan. Purée until smooth in a measuring jug. Finely chop the chervil, add it and the cheese to the mixture, season.
Arrange the chicory close together in a wide, greased ovenproof dish (approx. 2 litres), pour the sauce over the top.
Gratinate for approx. 15 mins. in the middle of an oven preheated to 220°C.
|Tip:||Use green or black olives instead of dried tomatoes.|
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