Chicory Gratin with Gorgonzola and Walnuts
Servings: 2
Super tasty. Very creamy. Ultra simple. This outstanding side dish pairs well with any meat.
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Equipment
Ingredients
- 250 g chicory (2 heads)
- 30 g salted butter
- 25 g double cream
- 60 g Gorgonzola dolce
- 25 g Parmigiano Reggiano - split
- 30 g walnuts - coarsely crumbed
Instructions
- cut off and discard 1/2” of the base and the first 2 outer leaves of the chicory, then slice lengthways.250 g chicory
- heat butter in a frying pan until it starts to sizzle, and place the chicory cut-side down.30 g salted butter
- caramelise on high heat for 3 minutes, flip, and sauté for another 2 minutes.
- transfer the chicory to your baking dish.
- pre-heat oven to
200 °C static. - using the same frying pan, add cream, Gorgonzola and 15g Parmigiano; keep stirring over medium heat until melted, homogenous and bubbly.25 g double cream, 60 g Gorgonzola dolce, 25 g Parmigiano Reggiano
- pour the cheese mixture over the chicory, then top with the remaining Parmigiano and crumbed walnuts.30 g walnuts, 25 g Parmigiano Reggiano
- bake for 15-20 minutes until browned.
Notes
White chicory, red chicory, Belgian endive, and Italian radicchio are all suitable choices.
This side dish pairs well with roasted/barbecued meat or steak.
The cheeses and butter provide saltiness and flavour, so there’s no need for more salt or for any spices.
If not served immediately, it can be re-heated in the oven at 180°C static.
Nutrition
Serving: 1 | Calories: 450kcal | Carbohydrates: 4g | Protein: 12g | Fat: 42g
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