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12 September 2014,15:52 by
Ponmathi Srilekha.S

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CHICORY AND TOMATO GRATIN

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Make 2 or 3 deep cuts in the base of the chicory heads. With the cut side down, place under a hot grill for 5 minutes until just beginning to blacken.
  • Turn over, sprinkle with salt and pepper and brush generously with olive oil, working the oil between the leaves. Grill, cut side upwards, for 15 minutes until just tender. Transfer the chicory to a shallow ovenproof dish.
  • Meanwhile, heat 1 tablespoon of olive oil in a small saucepan. Add the garlic and gently fry for 30 seconds, then add the tomatoes and marjoram.
  • Season to taste with salt and pepper. Simmer for 5 minutes, stirring occasionally, then pour the mixture over the chicory.
  • Combine the breadcrumbs and Parmesan cheese, then sprinkle it over the chicory. Dot with the butter and bake at 190°C/375°F/gas mark 5 for 10 minutes until crisp. 

INGREDIENTS

  • 6 large plump heads of chicory, halved lengthways
  • Salt and pepper
  • sesame oil
  • 4 garlic cloves, chopped finely
  • 250 grams chopped tomatoes
  • 4 teaspoon finely chopped marjoram or basil
  • 50 grams dry breadcrumbs
  • 50 grams freshly grated Parmesan
  • 100 grams butter

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