Stuffed Chicory

Clean the chicory, cut in half, discard the stem and place the halves in lukewarm water.

Foam half of the butter and a little bit of sugar in a shallow gratin dish, season with salt and pepper and lightly brown the chicory halves with the cut surface in it.

Heat the remaining butter in a frying pan, sauté the diced onion and tomatoes, add the garlic, sauté briefly and add to the lamb mince in a suitable bowl. Squeeze the toast well and add it, stir in the eggs and 2/3 of the parsley, season everything together with salt, season with pepper and season with cumin.

Turn the chicory halves to the other side, fill with the lamb mixture and sprinkle with the Gouda. Bake in the heated oven at 190 °C top/bottom heat or possibly 170 °C convection oven on the 2nd rail from the bottom for twenty-five to thirty minutes.

Mix the mint with yogurt, crème fraîche, salt, pepper and the remaining parsley and serve as a sauce.

Tip: The meat for the filling should be slightly marbled, such as neck or shoulder, so that the filling remains nice and juicy.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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