Braised Chicory with Raisins
A winter vegetable dish of chicory braised with raisins and spices in olive oil, finished with bay leaves.
Ingredients
Chicory (stem removed)
to taste
Raisins
to taste
Olive oil
to taste
Bay leaves
to taste
Black pepper
to taste
Cloves
to taste
Cilantro
to taste
Parsley leaves
to taste
Instructions
1
Prepare the marinade
Blanch the raisins, loosely wrap them in cheesecloth and tie with string, then place into a pot along with the other ingredients and heat.
2
Cook the marinade
Once it boils, reduce to low heat, cover, and simmer for 10 minutes.
3
Arrange the chicory
Coat a heatproof dish with a layer of olive oil and arrange the chicory snugly together.
4
Add the aromatics
Remove the bay leaves from the marinade, tuck them between the chicory, and sprinkle over the raisins.
5
Pour the marinade
Pour the hot marinade over the chicory and return the dish to the stove to heat through.
6
Bake
Cover with baking parchment and bake in a 180°C oven for 15 minutes.
7
Cool
Keep the chicory in the marinade until completely cooled.
8
Plate
Drain the cooled chicory, cut each piece in half lengthwise, and arrange in a star shape on a serving plate.
9
Garnish
Lay bay leaves on top, scatter raisins, cilantro, black pepper, and cloves, drizzle a little of the marinade over, and finish with parsley leaves and a grind of pepper.
