top of page
Search

BELGIAN CHICORY AND RICOTTA


Cut into large pieces Belgian chicory (possibly taking away the torsos if they are too large) and cook with salt, oil and plenty of nutmeg in a pot or pan. When cooked, deposit it in a pan, covering it with cheese (which should not be compressed), a bit 'of salt and nutmeg powder. In the oven for ten minutes. The proportions: 8 feet chicory for 3 people


1 view0 comments
Follow 
  • Instagram
  • Facebook Basic Square
  • Twitter Basic Square
  • LinkedIn
bottom of page