Stuffed Chicory

Ingredients

• 1 lemon (juice)
• 1 tsp sugar
• 4 chicory heads
• 1 Carrot
• 1 stalk Celery
• 50 g mushrooms
• 125 g Taleggio cheese
• 1 Garlic clove
• 1 sprig rosemary
• 5 juniper berries
• 3 tbsp olive oil
• 5 bay leaves
• Salt
• pepper (ground)
• 1 tbsp flour
• 2 tbsp butter
• 1 tbsp powdered sugar

Instructions

1. 1.

   Wash and trim the chicory. Bring about 2 l water with lemon juice, 1 tsp salt and sugar to a boil, add the chicory and simmer for about 15 min; drain, let cool, then cut lengthwise and remove the stem in a wedge shape.

2. 2.

   Peel the carrot, wash and trim the celery. Clean the mushrooms. Dice the vegetables and cheese into small cubes. Wash and dry the rosemary sprig. Crush the juniper berries.

3. 3.

   Sauté the vegetables with pressed garlic, rosemary sprig, juniper berries and bay leaves in hot oil for about 6 min; stir in the Taleggio, season with salt and pepper, remove from heat and let cool; discard bay leaves and rosemary.

4. 4.

   Fan out the chicory, season with salt and pepper, fill with the vegetable‑cheese mixture, reassemble the halves and press into their original shape. Wrap with kitchen twine, dust with flour and brown in hot butter; then dust with powdered sugar and caramelize. Serve the stuffed chicory.