Italian chicory casserole with minced meat

Ingredients for 4 servings:

• 1 ½ kg chicory
• 600 g minced meat, mixed
• 3 cloves garlic
• 500 g cherry tomatoes
• 5 basil leaves
• 2 balls of mozzarella
• 100 g Parmesan, grated
• olive oil
• salt and pepper
• nutmeg

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

a recipe from Southern Italy – Millefoglie di cicoria

Remove the chicory leaves from the stalk and cook in salted water until al dente. Brown the minced meat with a little oil and a clove of garlic, seasoning with nutmeg, salt, and pepper. Halve the cherry tomatoes. Sauté with a little olive oil, a clove of garlic, and the basil until saucy. Season with salt. Drain the cooked chicory well, then fry in a little oil and the last clove of garlic in a pan to release more liquid. Place a layer of chicory in a baking dish. Then a layer of minced meat. Cover with Parmesan and diced mozzarella. Then the tomato mixture. Then the next layer of chicory, and so on. Finally, another layer of chicory, which I sprinkled with Parmesan. I ended up with three layers of chicory, two layers of minced meat, and a tomato in between. Bake the whole thing in the oven at 180 degrees Celsius for about 20 minutes.