Filter
Reset
Sort ByRelevance
Jonvance
Braised chicory with pancetta and cranberries
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Well the cranberries in hot water.
-
Mix the garlic, oil, thyme and vinegar into a marinade. Season with salt and pepper.
-
Blanch the chicory leaves 3-4 minutes and drain well. Pour over the marinade and leave for about 15 minutes.
-
Preheat the oven to 200ºC.
-
Remove the chicory from the marinade. Divide the cranberries over the cutting edges and wrap the stalks in pancetta.
-
Place them side by side in a low oven dish and pour over the rest of the marinade.
-
Put the dish in the oven for 20-25 minutes.
-
Meanwhile, roast the pine nuts in a dry, hot frying pan.
-
Sprinkle chicory before serving with the pine nuts.
Blogs that might be interesting
-
15 minSide dishflat leaf parsley, philadelphia herbs, small oval to, curl parsley,tomatoes filled with herb cheese and chives
-
15 minSide dishString Beans, lemon juice, sharp mustard, walnut oil, olive oil, walnuts, lemon olives, mixed iceberg lettuce with frisée,frisée sliced bean salad with lemon olives
-
25 minSide dishchives, butter, bread crumb, mustard, lemon zest, salt and freshly ground pepper, salmon fillet,salmon with chive mustard panade
-
5 minSide dishApple, Russian salad, capers, basil,muscat salad with apple and capers
Nutrition
430Calories
Sodium0% DV0g
Fat58% DV38g
Protein12% DV6g
Carbs5% DV16g
Fiber0% DV0g
Loved it