For Italian Chicory Gratin, first cut the chicory stems in half lengthwise. Sauté briefly in hot olive oil with the pressed garlic clove until soft. Deglaze with the soup. Cover and cook for two to three minutes.
Lift out and place in a buttered baking dish.
For the tomato sauce, remove the skin from the onion and garlic, chop finely and sauté in olive oil. Add the pelati tomatoes with their juice and tomato puree. Thicken the sauce on low heat for fifteen minutes. Season with salt and pepper. Cut the basil into strips and stir in.
Pour the tomato sauce over the chicory halves. Finely dice the mozzarella and sprinkle over the gratin along with the pine nuts.
Bake the gratin in the oven heated to 220 degrees on the second rack from the bottom for about 20 minutes.