Chicory Roman Style

Score chicory crosswise at the stalks, rinse and dry. Foam butter, add chicory and stew for 5 min. at low temperature with lid closed. Pour in wine, season chicory with salt, season with pepper and continue steaming for 10 min. with lid closed.

2. in the meantime preheat oven to 80 °C. Remove the peel from the garlic. Cut garlic and anchovy fillets into small pieces.

Arrange chicory on a platter and keep warm in the oven.

Boil stock from steaming to about 4 tbsp, remove from heat and stir through with pepper, salt, vinegar and parsley. Add oil while stirring. Pour the sauce over the chicory and bring to the table quickly. Serve with white bread or baguette.

Preparation about 35 min

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