Gratinated Chicory with Grana Padano Walnut Breadcrumbs

Ingredients

• 1 kg chicory
• 0.5 lemon
• 300 ml classic vegetable broth
• 40 g Butter
• Salt
• Pepper
• 2 tbsp cane sugar
• 50 g walnut kernels
• 50 g Grana Padano
• 4 sprigs Parsley
• 5 Tbsp breadcrumbs
• 2 tbsp olive oil

Instructions

1. 1.

   Clean the chicory, removing outer leaves and trimming root ends; cut bitter seeds out in a wedge shape. Slice the heads lengthwise in half.

2. 2.

   Layer the halved chicory in a pot. Squeeze half a lemon into the pot. Add vegetable broth, butter pieces, 2 tbsp lemon juice, salt, pepper, and sugar.

3. 3.

   Cover the pot and bring to a boil over high heat; reduce to low and simmer for 25 minutes.

4. 4.

   Meanwhile, roughly chop walnuts and grate Grana Padano.

5. 5.

   Wash parsley, dry, strip leaves, and chop.

6. 6.

   Mix nuts, parsley, Grana Padano, and breadcrumbs with a fork; season with salt and pepper. Set aside the olive oil.

7. 7.

   Lift chicory halves from the broth and place on a plate.

8. 8.

   Pour half of the broth into a baking dish just large enough for the chicory.

9. 9.

   Place chicory halves cut‑side down in the dish, sprinkle breadcrumb mixture over them. Roast under preheated grill on lowest rack for 6–8 minutes until golden brown.

10. 10.

    Serve gratinated chicory with Grana Padano walnut breadcrumbs.