Ingredients for 4 servings
8 chicory
40 g butter
250 ml white wine
sauce
3 cloves of garlic
3 anchovy fillets
2 tablespoons tarragon vinegar (or white balsamic vinegar)
0.5 tbsp chopped parsley
4 tablespoons olive oil
Salt
Pepper – My recommendation: Kampot Blanc or Muntok Blanc
Preparation of chicory Roman style
Make a cross-shaped cut in the chicory at the stalks, wash and pat dry. Foam the butter, add the chicory and cover and simmer over a low heat for about 5 minutes. Pour in the wine, season the chicory with salt and pepper and continue to simmer covered for 10 minutes.
In the meantime, preheat the oven to 80 °C. Peel the garlic. Cut the garlic and anchovy fillets into small pieces. Fry both until tender.
Arrange the chicory on a plate and keep warm in the oven. Reduce the stock from the stew to about 4 tablespoons, remove from the heat and mix with vinegar, salt, pepper and parsley. Add the oil, garlic and anchovy fillets while stirring.
Pour the sauce over the chicory and serve quickly. Baguette goes well with it.
