The garden is full of greens and leeks, and it’s time to start picking the purple sprouting broccoli.
A beautiful sunny day, with a few evening showers, a bit chilly and when I came in from the cold after pruning the fruit trees I was craving something hot, quick and wintery.
Earlier today I found some Witloof chicory in the local shop – what in Italy is known as indivia belga – and decided to make a quick and very simple baked dish, braised the sprouting broccoli in chicken stock for less than 3 minutes and that was it, dinner ready in about half an hour from the moment I thought of it…
There are a lot of recipes out there for “Indivia al forno” and this one is just one more, I used very little cheese – I really wanted something light, but it does taste even better with a generous amount.
I had this with the broccoli and some bread, but can be a side dish for two.
2 chicory heads, sliced in half lengthwise
a tiny bit of butter and 1 teaspoon of olive oil
half a ladle of chicken stock (*)
Salt and pepper
In a sauté pan, ideally one that can go in in the oven, melt the butter with the olive oil, and cook the endives on the cut side for about 10 minutes, turn them, add salt and pepper, the stock and the milk and braise for 10 minutes.
Remove from the stove and sprinkle with grated Parmigiano – you can also use Fontina, Gruyere or a good mature Cheddar if you like, and the quantity is up to you, be generous!
I moved the endives to a pie dish, since it is better if fits snugly, with all the liquid.
Bake in the oven for 20 minutes, until the cheese is bubbly and golden.