Gratinated Chicory

In a saucepan bring enough water to a boil, season heartily with salt and add juice of one lemon. Put in chicory and make 3 min.

Remove chicory and cut in half lengthwise. Remove peel from carrots and cut into ½-cm cubes. Blanch in salted water along with celery cubes and broccoli roses. Divide the vegetable cubes evenly into 4 deep, heatproof plates. Place the halved chicory on top, cut side down. Place basil leaves and prosciutto on top, sprinkle with grated Parmesan. Pour 1 tbsp. of cream and 1 tbsp. of water into each plate, bake in oven heated to 190 °C for 15 min. Cook the Pelati tomatoes in a small saucepan with thyme, salt, honey and pepper for 2-3 minutes. Then whisk with a blender and strain through a sieve. Bind the tomato sauce with cold butter. Add the gratinated

Rosengarten Millennium, Schöller, harmonious white wine

Tip: Do you know purple carrots? This is an old, very aromatic variety – why not use it for a change!

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