Recipe: Confit Chicory with Anchovies and Parmesan
Christmas is just around the corner! Take a breath, destress, channel a mantra, or simply pour yourself something soothing. FavorFlav has countless great tips for you and plenty of recipes to get through Christmas without a scratch. The caterers at The Holy Kauw Company, for example, are used to providing stress-free food and drinks any time of year, making them part of that special group of people who don’t tear each other’s hair out in the December kitchen. Make the most of it!
This preparation, in which the chicory is slowly confited in the oven, is surprisingly delicious. You can confit the chicory the day before. In that case, let the heads cool and store them in the refrigerator. Then all you have to do is gratinate them briefly in the oven before serving.
How to make chicory with anchovies and Parmesan
- Preheat the oven to 150°C.
- Make a purée by placing the oil, lemon zest, chopped herbs, anchovies and garlic in a bowl and mashing them together with a fork.
- Spread the anchovy purée over the cut sides of the chicory, press both halves together and wrap 2 heads at a time in aluminum foil. Make sure the parcels are tightly sealed. Confit the chicory in the oven for one hour.
- Remove the chicory from the aluminum foil and place it cut-side up in an oven dish. Mix the Parmesan with the breadcrumbs and distribute over the chicory. Allow to turn golden brown under the grill for approximately 5 minutes. Sprinkle with black pepper.
Title: Christmas
Author: Arno and Mireille van Elst
Price: €21,99
Publisher: Snor
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