Grilled Chicory with Pears and Hazelnuts Recipe
Ingredients
| Chicory- 8 small heads/ 4 large heads, halved lengthwise and cored | ||
| Olive Oil- as required | ||
| Ripe pears- 2 no's. peeled, cored, halved and sliced | ||
| Halzelnut oil- 3 tablespoons | ||
| Fresh thyme- 1 tablespoon/ Dried thyme- 1 teaspoon | ||
| Black pepper | 1 To taste | |
| Hazelnuts | 50 Gram, chopped | |
| Fresh thyme sprigs- as required | ||
| Crusty Italian bread- as required | ||
Directions
MAKING
1. Pre heat a grill.
2. Once hot, place chicory heads (cut side up) and brush with oil.
3. Grill for 2 to 3 minutes on each side or till uniformly golden brown.
4. Top grilled chicory with pears, brush hazelnut oil over pear and sprinkle thyme and pepper.
5. Grill for 5 to 6 minutes or till done.
SERVING
4. Arrange carefully on a platter, garnish with hazelnuts, thyme sprigs and a drizzle of hazelnut oil. Serve as a accompaniment to Italian breads.
1. Pre heat a grill.
2. Once hot, place chicory heads (cut side up) and brush with oil.
3. Grill for 2 to 3 minutes on each side or till uniformly golden brown.
4. Top grilled chicory with pears, brush hazelnut oil over pear and sprinkle thyme and pepper.
5. Grill for 5 to 6 minutes or till done.
SERVING
4. Arrange carefully on a platter, garnish with hazelnuts, thyme sprigs and a drizzle of hazelnut oil. Serve as a accompaniment to Italian breads.
Chef
