Witlofpannetje – baked with pine nuts

Ingredients for 1 servings:

• 2 chicory, (Witlofs)
• some oil for frying
• some pepper, from the mill
• ½ cup vegetable broth
• 3 small tomatoes (cocktail tomatoes)
• 1 tsp butter
• 100 g Gorgonzola or other blue cheese
• 1 sprig of parsley
• 2 handfuls of pine nuts
• 1 pinch(s) of sugar

Instructions

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

a fine snack with chicory

Lightly toast the pine nuts in a non-stick pan (without oil). Cut the witlof into approximately 1.5 cm thick slices lengthwise. Score the stem lengthwise (to prevent it from becoming hard). Heat the oil in a pan and fry the witlof slices on both sides. Mix the vegetable stock with the sugar (take 2-3 tablespoons of this and set aside) and add it, cover the pan, and cook the witlof slices for about 4 minutes. (Test for doneness: pierce the stem with a knife.) Then remove the lid from the pan and let the liquid reduce as much as possible. Grease an ovenproof skillet (or casserole dish) with the butter. Place the witlof slices next to each other in the pan. Season with pepper. Melt the reserved 2-3 tablespoons of vegetable stock in the frying fat along with half of the cheese, then stir and pour over the vegetable slices. Sprinkle the remaining cheese flakes on top. Sprinkle with pine nuts. Bake in the oven or under the grill until the cheese is melted. (I made it in a combi oven at 200°C and grill level 2 – about 5 minutes.) Halve the cocktail tomatoes and garnish the Witlof pan with them. Serve with: baguette or bread rolls – they’re perfect for dipping the sauce!