160 g chicory (French or Belgian endive (Witloof chicory), cut into thick wedges
1 beef steak tomato, cut into thick slices
100 g pack mozzarella di bufala campana, cut into slices
70 g pack pancetta slices
2 tbsp olive oil
salt and freshly ground black pepper
1 beef steak tomato, cut into thick slices
100 g pack mozzarella di bufala campana, cut into slices
70 g pack pancetta slices
2 tbsp olive oil
salt and freshly ground black pepper
method
1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
2. In a suitable sized ovenproof dish, inter- layer the chicory wedges with tomato, mozzarella and scrunched pancetta.
3. Drizzle over the olive oil, season and cook in the oven for 25-30 minutes.
4. Serve immediately.
2. In a suitable sized ovenproof dish, inter- layer the chicory wedges with tomato, mozzarella and scrunched pancetta.
3. Drizzle over the olive oil, season and cook in the oven for 25-30 minutes.
4. Serve immediately.
serving amount
serves: 2-3
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more information
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