John Myers
Baked Chicory with Tomatoes in Gorgonzola Ham and Walnut Sauce
The perfect baked chicory with tomatoes in gorgonzola ham and walnut sauce recipe with a picture and simple step-by-step instructions.
- 2 Chicory
- 500 g Cocktail tomatoes
- 4 Spring onions
- 500 g Buttermilk
- 1 Rama Cremefine for cooking
- 200 g Gorgonzola
- 1 piece Tyrolean bacon
- 1 Handful Walnuts
- Salt pepper
- Clarified butter
- Wash the chicoree and cut in half, if you want you can cut out the bitter stalk. Wash the tomatoes and spring onions and cut the onions into finger-length pieces. Cut the gorgonzola into pieces. Cut the farmer’s bacon into cubes. Chop the walnuts.
- Melt some clarified butter in a pan, fry the chicory halves and the onion pieces all over and place in a baking dish. Add the tomatoes.
- Fry the bacon cubes in the pan, deglaze with buttermilk, add the Rama Cremefine and the chopped walnuts. Bring everything to the boil and remove from the plate. Dissolve the Gorgonzola pieces in the hot sauce while stirring. The sauce must no longer boil. Season with salt and pepper and pour into the baking dish over the vegetables.
- Let simmer in the oven at 150 ° for about 30 minutes. There were also bread dumplings that I still had left.
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