4-6 small heads of chicory (French or Belgian endive (Witloof chicory)
juice of 2 lemons
4 tbsp oil
1 tbsp chopped fresh basil
salt and freshly ground black pepper
4 tbsp double cream (heavy cream)
5 oz (150 g) Mozzarella cheese, sliced
juice of 2 lemons
4 tbsp oil
1 tbsp chopped fresh basil
salt and freshly ground black pepper
4 tbsp double cream (heavy cream)
5 oz (150 g) Mozzarella cheese, sliced
method
1. Preheat the oven to 425°F (220°C) Gas Mk 7.
2. Rinse and drain the chicory.
3. Remove the thick stems and cut the heads into rings.
4. Sprinkle with lemon juice and leave to stand for a few minutes.
5. Place the oil in a bowl and beat in the basil and salt and pepper to taste.
6. Fold into the cream and pour over the chicory, stirring so that the chicory is well coated in the sauce.
7. Arrange in an ovenproof dish, place the sliced cheese on top and cook in the oven for 15-20 minutes.
Serve at once.
2. Rinse and drain the chicory.
3. Remove the thick stems and cut the heads into rings.
4. Sprinkle with lemon juice and leave to stand for a few minutes.
5. Place the oil in a bowl and beat in the basil and salt and pepper to taste.
6. Fold into the cream and pour over the chicory, stirring so that the chicory is well coated in the sauce.
7. Arrange in an ovenproof dish, place the sliced cheese on top and cook in the oven for 15-20 minutes.
Serve at once.
serving amount
serves 4
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