Chicory Casserole

Ingredients

• 1 kg chicory
• Salt
• 2 tbsp butter
• 1 tbsp spelt flour
• 125 g whipping cream (30% fat)
• 100 g freshly grated Pecorino
• 2 Eggs
• black pepper (freshly ground)
• nutmeg
• 1 tbsp chopped parsley

Instructions

1. 1.

   Clean, wash, and quarter the chicory lengthwise. Bring 750 ml salted water to a boil in a pot, add the chicory, cover, and cook over medium heat for 5 minutes. Remove, drain, and place in a baking dish.

2. 2.

   Melt butter in a saucepan, then add spelt flour; stir until the mixture turns lightly browned. Measure 400 ml of the chicory stock, whisk vigorously with a whisk into the butter‑flour mixture. Simmer uncovered over medium heat for about 10 minutes, stirring occasionally.

3. 3.

   Remove the sauce from the heat, fold in the cream and cheese, then add the eggs. Season with salt, pepper, and nutmeg, and spread over the chicory. Bake in a preheated oven at 225 °C (200 °C fan‑forced; gas: level 3–4) for about 25 minutes until the surface turns brown. Sprinkle with parsley before serving.