Chicory purée
Instructions
Wash the chicory, lessatela in boiling salted water for a quarter of an hour.
Drain, squeeze it, then shake it with cream and a pinch of sugar to lessen the bitterness.
Adjust salt and pepper, perfumed with nutmeg and mix well.
Grease with butter a baking dish, pour the purée and sprinkle the surface with the grated gruyere.
Let it brown slightly in a preheated oven at 180 degrees.
Serve.
Ingredients and dosing for 4 persons
- 2000 g of chicory salad
- 100 G = = Cream
- 100 g of gruyere cheese
- 50 g of butter
- Nutmeg
- 1 pinch of sugar
- Salt
- Pepper