Braised chicory rolls

Name: Braised chicory rolls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Chicory (about 500 g); 8 (à 10 g) Discs; 7-10 Tbsp Bacon; 1 medium onion; 5 medium-sized tomatoes; 7-10 Tbsp or 1 can (425 ml); 2 TABLESPOONS Oil (e.g. olive oil); 1 TEASPOON Vegetable broth; 7-10 Tbsp Pepper; 8 fine slices; 7-10 Tbsp Gouda cheese; some stem(s) Parsley

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Chicory (about 500 g)
8 (à 10 g) Discs
7-10 Tbsp Bacon
1 medium onion
5 medium-sized tomatoes
7-10 Tbsp or 1 can (425 ml)
2 TABLESPOONS Oil (e.g. olive oil)
1 TEASPOON Vegetable broth
7-10 Tbsp Pepper
8 fine slices
7-10 Tbsp Gouda cheese
some stem(s) Parsley

Directions

1
Clean and wash the chicory. Cut out the stalk in a wedge shape. Wrap each with 2 slices of bacon. Peel and chop onion. Clean, wash and cut the tomatoes into pieces
2
Heat the oil. Fry the chicory all around. Brown the onion. Fry the tomatoes also with the onion. Deglaze with 1/8 l water, bring to the boil. Stir in stock and pepper. Cover and braise over low heat for about 15 minutes
3
Spread the cheese over the chicory. Bake under the hot grill or in the oven at the highest setting for approx. 5 minutes until golden brown. Wash and chop the parsley and sprinkle on top. Served with: rice
4
Drink: cool white wine