Braised chicory with pancetta and cranberries

Name: braised chicory with pancetta and cranberries
Total time: 10 min
Yield: 4
Ingredients: 50 gram dried cranberries; 50 gram raisins; 2 clove garlic; 100 milliliters olive oil; 1 teaspoon thyme; 1 mespoint dried thyme; 5 tablespoon balsamic vinegar; 4 stump chicory; 8 paste pancetta; 8 paste raw ham; 2 tablespoon pine nuts

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.