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