Spicy chicory

Ingredients for 2 servings:

• 5 tbsp oil (olive-sage)
• 4 tomatoes, dried
• 1 small onion(s)
• 1 clove(s) garlic
• 1 tbsp, sautéed pine nuts
• 2 Piri Piri
• 3 small tomatoes
• 2 small chicory
• 150 g sweet cream
• 150 g sour cream
• 75 g cheese (Levkos), Greek cow’s milk cheese
• 2 slices of cooked ham
• 2 tbsp apple cider vinegar
• 3 dashes of Tabasco
• 2 pinches of nutmeg
• possibly salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

original and very tasty

In a medium-sized, lidded pan, heat the oil over medium heat and sauté the finely chopped sun-dried tomatoes for 5 minutes. Meanwhile, finely chop the garlic, onion, and piri-piri and add them to the pan along with the pine nuts. Add the vinegar. Sauté for another 5 minutes with the lid closed. Halve the chicory, remove the bitter core, quarter it if desired, and add it to the pan with the quartered tomatoes. Cook for 15 minutes over low heat with the lid closed until al dente. In a small saucepan, heat the sweet and sour cream together with 2/3 of the leek and the diced ham. Season with Tabasco and nutmeg. If you like it even spicier, add salt and pepper; remember the piri-piri that’s already simmering in the pan. Arrange the chicory and tomato pieces on preheated plates, scatter the remaining contents of the pan around them, and pour the cheese and ham sauce over them. Garnish with the remaining leek. Serve immediately. Serve with cold mineral water and dry white wine.