Cicoria Belga al forno Gratinata

The cultivation of chicory in two stages: Before the plant is grown in the fields, then the root transplants in greenhouses obscured to sprout buds. The dark environment prevents the formation of chlorophyll and consequently the chicory remains of a pale yellow: the reason for this type of cultivation is not only an optical together with the chlorophyll would develop even a bitter substance, the content of which thanks to this process, however, remains modest. The chicory radicchio belongs to the same family.


  1. Cheese

  2. Nutmeg

  3. Salt

  4. Peper

  5. Grated cheese

  6. Breadcrumbs

Today I’ve decided to make the Belgian chicory baked au gratin.
I started to cut the end, and removing the hard core that lies within, and at the end I dried the chicory with a cloth (so that all the umid is removed)

In a Bowl of glass, I went through the Penello butter, and put a layer of chicory, pressed well with your hands, and above I put the grated cheese, salt, pepper and nutmeg, also on the second layer I did the same  what  to fill until the end.

At the end I put the pieces of cheese, I added yet grated cheese, and the breadcrumbs( this is the secret of the gratin)

Very easy and tastyfull,I use the vegerian version,but you can put else some ham or etc…

Picts made by FotomaskaGrafia

12 thoughts on “Cicoria Belga al forno Gratinata

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