Serves 4 (1 chicon / ‘head’ per person)
Difficulty - easy!
Wine as accompaniment - Sir Lambert Sauvignon Blanc (from way up the West Coast) or Lomond Sauvignon Blanc (from the 'real' Southernmost tip of Africa, Cape Agulhas)
Preparation time - 10 minutes
Cooking time - about 30 minutes
Ingredients
4 chicons of chicory, halved lengthways
200ml fresh cream
50ml Verjuice or white wine
1 egg
50g Pecorino, grated
2T parsley, chopped
1t cornflour
Salt, freshly ground black pepper, and freshly ground nutmeg to season
Method
1. Preheat the oven to 190°C.
2. Pack the halved chicons flat in a dish, cut side showing upwards.
3. Combine the cream, Verjuice (or wine), egg, Pecorino, parsley, and cornflour.
4. Season with salt, pepper and nutmeg.
5. Pour the mixture over the chicory and bake for 30 – 35 minutes or until golden brown.
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