Baked chicory with onion and hazelnut crust, buffalo mozzarella and oven chips

Ingredients for 4 servings:

• 2 chicory
• 2 small shallots
• 2 garlic cloves
• 2 tbsp hazelnuts, chopped
• 1 ball of buffalo mozzarella
• 35 g butter
• 1 tbsp honey, liquid
• 1 tsp fennel seeds, ground
• ¼ tsp salt
• some parsley
• 2 triplets
• 2 tbsp rapeseed oil
• ½ tsp salt
• ½ tsp smoked paprika powder
• ¼ tsp cayenne pepper
• ¼ tsp sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

delicious combination of crunchy vegetables and aromatic crust

Wash the potatoes thoroughly and slice them, still with their skins, into 1 mm thin slices. Line a baking tray with baking paper and arrange the potato slices flat but very close together. Mix the rapeseed oil, salt, smoked paprika, cayenne pepper, and sugar to make a marinade and brush this thinly onto the potato slices. Preheat the oven to 175°C fan/convection oven. Trim a little of the end of the chicory stem so that the leaves are still held together. Halve the chicory lengthwise and make several deep cuts in the inner stem to fan out the leaves. Place the chicory halves cut-side up in a baking dish. Drain the mozzarella and tear into pieces. Peel and finely dice the shallots. Peel and finely dice the garlic. Peel and press or finely chop the garlic. Briefly foam the butter in a small saucepan and remove from the heat. Add the shallots, garlic, chopped hazelnuts, salt, and ground fennel seeds and mix well with the honey. Spread this mixture onto the chicory halves with a spoon, also sifting some between the leaves. Place the casserole dish with the chicory on a rack in the preheated oven and bake for about 15 minutes. After 5 minutes, place the baking tray with the potato slices in the oven, ideally underneath the rack. Let the crisps bake, opening the oven briefly occasionally to let the steam escape. After the specified time, briefly remove the casserole dish with the chicory from the oven and spread the mozzarella over the vegetables. Remove the crisps from the baking paper and spread them loosely. Return the chicory and mozzarella to the oven and let them bake for another 4-5 minutes, until the mozzarella begins to melt and the crisps are dry but not too brown. Remove the oven chips from the oven and place them in a bowl on some kitchen paper, if desired. Arrange the chicory on plates, arrange the crispy oven chips around it, and garnish with freshly chopped parsley.