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Braised chicory with pancetta and cranberries
 
 
4 ServingsPTM10 min

Braised chicory with pancetta and cranberries


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Directions

  1. Well the cranberries in hot water.
  2. Mix the garlic, oil, thyme and vinegar into a marinade. Season with salt and pepper.
  3. Blanch the chicory leaves 3-4 minutes and drain well. Pour over the marinade and leave for about 15 minutes.
  4. Preheat the oven to 200ºC.
  5. Remove the chicory from the marinade. Divide the cranberries over the cutting edges and wrap the stalks in pancetta.
  6. Place them side by side in a low oven dish and pour over the rest of the marinade.
  7. Put the dish in the oven for 20-25 minutes.
  8. Meanwhile, roast the pine nuts in a dry, hot frying pan.
  9. Sprinkle chicory before serving with the pine nuts.


Nutrition

430Calories
Sodium0% DV0g
Fat58% DV38g
Protein12% DV6g
Carbs5% DV16g
Fiber0% DV0g

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