Chicory baked with cheese and red wine

4 servings

30 minutes

Chicory baked with cheese and red wine is an exquisite dish of French cuisine that combines the bitter taste of chicory, rich notes of wine, and the tenderness of melted parmesan. Historically, chicory was valued in European gastronomy for its refined bitterness, and baking it with wine and cheese makes it special. Prepared this way, it acquires softness, caramelized accents, and a light sweetness balanced by the spiciness of parmesan. This dish is perfect as a side for meat or fish but can also be a standalone treat, especially accompanied by a baguette and a glass of red wine. Traditionally served warm to reveal all the flavor nuances.

Energy value per serving

• Calories: 275.8
• Proteins: 10g
• Fats: 16.2g
• Carbohydrates: 14.3g

Ingredients

• Chicory: 6 pc
• Red wine: 200 ml
• Sugar: 2 tbsp
• Salt: to taste
• Vegetable oil: 2 tbsp
• Grated Parmesan cheese: 100 g

Cooking steps

1. Cut the chicory lengthwise into 4 pieces.

   Required ingredients:

   • Chicory: 6 pieces

2. Heat vegetable oil (non-aromatic!) in the pan — (1 tablespoon for each portion that fits in the pan, as chicory hardly absorbs oil).

   Required ingredients:

   • Vegetable oil: 2 tablespoons

3. Place the sliced chicory and fry only one side. Once it is nicely browned, flip it to the other side; sprinkle with sugar, season with salt and freshly ground pepper, and pour in wine (enough for the next portion of chicory too). Now mix, but not with spatulas, instead toss it (move the pan sharply).

   Required ingredients:

   • Sugar: 2 tablespoons
   • Salt:  to taste
   • Red wine: 200 ml

4. We roast the chicory and place it on a plate.

5. Place the chicory on a baking sheet, sprinkle with cheese, and put it in the oven preheated to 180 degrees for 10-15 minutes.

   Required ingredients:

   • Grated Parmesan cheese: 100 g