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Add a photoServings: 6
Ingredients
- 6 x heads chicory red or possibly white
- 50 x gbutter
- 100 gm slices pancetta affumicata finely minced
- 50 gm fresh breadcrumbs finely grated zest and juice of 2 lemons
- 3 Tbsp. minced flat leaf parsley
- 100 gm parmesan freshiy grated sea salt and freshly grnd black pepper
- 250 ml double cream
Directions
- Preheat the oven to 190C/375F/Gas5 and use some of the butter to grease the inside of a shallow ovenproof dish.
- Slice the chicory lengthways into quarters and layer in the dish at a slight angle cut side up and overlapping.
- Mix the pancetta with the breadcrumbs lemon zest parsley and half the Parmesan and season with salt and pepper.
- Scatter over the chicory pour over the lemon juice and dot with the remaining butter.
- Cover with foil and place in the preheated oven.
- After 40 min remove the foil pour over the cream. sprinkle with the remaining Parmesan and return the dish to the oven for another 15-20 min till the cream has thickened.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 6 servings | |
| Calories 152 | |
| Calories from Fat 77 | 51% |
| Total Fat 8.72g | 11% |
| Saturated Fat 5.21g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 104mg | 4% |
| Potassium 221mg | 6% |
| Total Carbs 16.27g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.59g | 0% |
| Protein 3.0g | 5% |
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