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Braised chicory with pancetta and cranberries
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Ingredients
Directions
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Well the cranberries in hot water.
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Mix the garlic, oil, thyme and vinegar into a marinade. Season with salt and pepper.
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Blanch the chicory leaves 3-4 minutes and drain well. Pour over the marinade and leave for about 15 minutes.
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Preheat the oven to 200ºC.
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Remove the chicory from the marinade. Divide the cranberries over the cutting edges and wrap the stalks in pancetta.
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Place them side by side in a low oven dish and pour over the rest of the marinade.
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Put the dish in the oven for 20-25 minutes.
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Meanwhile, roast the pine nuts in a dry, hot frying pan.
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Sprinkle chicory before serving with the pine nuts.
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Nutrition
430Calories
Sodium0% DV0g
Fat58% DV38g
Protein12% DV6g
Carbs5% DV16g
Fiber0% DV0g
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