Chicory is a nice seasonal vegetable, so why not do something with it? Plus, I really, really like it, and it’s easy to prepare.
For one person, you’ll need:
20g grated cheese (for a vegan version, instead of began cheese, use some soy cream)
30g of spelt pasta
Salt, pepper, ground garlic, lemon juice
Take a saucepan and fill it with water, put a bit of salt into it and bring to the boil. Add a dash of lemon juice, that’ll take away some of the chicories’ bitterness. Cut your chicories into half. Throw them into the water and leave them there for about a minute, or two if they are really big, not more. Take them out and put them into a dish you can put into the oven (that should have been preheated to 220°C/430F). Put them with the open/cut side up and sprinkle the grated cheese on top. If you’re doing the vegan version, pour the soy cream on top. Then, add some salt, pepper and ground garlic to taste and slide into the oven for about 15 minutes, or until the cheese has melted and starts to brown a bit. In the meantime, cook your pasta.
Serve, bon appétit! Approx. 270 cals.