Caramelised Chicory with Rustic Tomato Sauce recipe
ingredients
1 tbsp olive oil
1 garlic clove, finely chopped
1 red chilli, deseeded and chopped
230 g can chopped tomatoes
15 g capers
15 g pitted black olives, roughly chopped
1/2 tsp sugar
salt and freshly ground black pepper
25 g butter
2 tbsp olive oil
160 g pack chicory, cut into wedges
15 g soft brown sugar
1 garlic clove, finely chopped
1 red chilli, deseeded and chopped
230 g can chopped tomatoes
15 g capers
15 g pitted black olives, roughly chopped
1/2 tsp sugar
salt and freshly ground black pepper
25 g butter
2 tbsp olive oil
160 g pack chicory, cut into wedges
15 g soft brown sugar
method
For the rustic tomato sauce
1. Heat the olive oil in a saucepan, then add the garlic and chilli and saute for 1 minute, add the remaining ingredients and heat for a further 2-3 mintues. Put to one side.2. In the meantime prepare the caramelised chicory:
3. Heat the butter and oil in a frying pan then add the chicory and sugar, cooking for 4 - 5 minutes or until caramelised.
To serve
Pile the caramelised chicory into a serving dish, spoon over the rustic tomato sauce and serve immediately.serving amount
serves: 2 - 3
rate this recipe
5.5
out of 10
2 users have helped to rate this recipe.
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
