Chicory au gratin in tomato sauce

Name: Chicory au gratin in tomato sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 collar Spring onions; 4 Chicory (ca. 150 g); 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g diced lean ham; 500 g chunky tomatoes; 7-10 Tbsp Sugar; 50–75 g Gouda; 150 g Cottage cheese

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 collar Spring onions
4 Chicory (ca. 150 g)
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g diced lean ham
500 g chunky tomatoes
7-10 Tbsp Sugar
50–75 g Gouda
150 g Cottage cheese

Directions

1
Clean and wash spring onions and cut into fine rings. Put aside about 1 tbsp. for sprinkling. Clean and wash the chicory and cut in half lengthwise. Cut out the stalk in a wedge shape.
2
Heat the oil in a large coated pan. Fry the chicory halves in it for about 3 minutes. Season with salt and pepper and remove.
3
Fry the diced ham crisply in the frying fat. Take out approx. 2 tablespoons of diced ham to sprinkle over the top. Add spring onions to the pan and sauté briefly. Deglaze with tomatoes. Bring everything to the boil and simmer for about 5 minutes while stirring.
4
Season with salt, pepper and 1 pinch of sugar.
5
Roughly grate Gouda. Mix with cottage cheese. Pour tomato sauce into a large, flat casserole dish, add chicory. Spread cheese over it. Gratinate in a preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for 10-12 minutes.
6
Sprinkle with remaining spring onions and diced ham. Serve with rice.