- 2 heads white chicory
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small shallot, chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 100g taleggio cheese
- pinch of dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
Preheat the grill to high. Trim the chicory and cut lengthways into quarters. Heat the olive oil in a shallow pan over a moderate heat and soften the shallot for 2 minutes. Add the chicory quarters, cut side down, and cook for 3 minutes. Turn them over, cover the pan and cook for another 3 minutes, then season with salt and pepper.
Slice the cheese, arrange the pieces over the chicory and sprinkle the oregano on top. Slide under the hot grill for a few minutes until the cheese is bubbling. Serve immediately.