Chicory Gratinated with Mozzarella Cheese

Rinse the chicory. In a saucepan, boil enough salted water with the juice of one lemon, core chicory whole.

Quarter the peeled and seeded tomatoes.

Rub the chicory dry. Brush a dish with olive oil, fill with chicory. Add tomatoes, thyme and rosemary, season with salt and pepper, pour soup. Place mozzarella slices on top of chicory and bake in oven heated to 220 degrees for 10 minutes.

The cheese should then have taken on a light brown color.

Remove the chicory from the mold and arrange on plates with the tomatoes. Serve garnished with thyme sprigs.

Birgit Sarata

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