Chicory with walnuts

Ingredients for 4 servings:

• 8 chicory, approx. 125 g each
• 4 tbsp olive oil
• 80 ml dry white wine
• 2 pinches of sugar
• Sea salt
• 1 tsp lemon juice
• 80 g walnuts
• 75 g Parmesan cheese, in one piece

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

based on Lorenza de’ Medici

This Tuscan recipe is as simple as it is delicious, bringing out the chicory’s natural flavor to its fullest. Only the finest ingredients should be used, especially the highest quality olive oil. Heat oil in 1-2 pans, depending on the size. Clean the chicory, halve it lengthwise, and if necessary, cut out the stems into wedges. Place them cut-side down in the pan. Pour in the white wine, add the sugar and lemon juice, and sprinkle the chicory with sea salt. Cover and cook at low heat for 5-10 minutes, until the chicory reaches the desired firmness. Arrange cut-side up on a warmed platter and sprinkle with a little sea salt, chopped walnuts, and coarsely grated or shaved Parmesan cheese. Serve as a vegetable side dish or simply with crusty baguette. Also delicious cold at buffets. It’s easy to prepare: Cook the chicories for just a few minutes, place them in a shallow baking dish, and sprinkle with small knobs of butter, nuts, and Parmesan cheese. Bake at 200°C (400°F) for 10 minutes before serving. Sprinkle with coarse sea salt or fleur de sel flakes.