Chicory Stuffed with Nuts

For those who love strawberries:

40 min, elaborately rinse chicory, put 2 cobs each in a boil-proof freezer bag form, season with sugar, juice of one lemon and salt. Tightly close the bag and put it in boiling water, cook for fifteen to twenty minutes.

Then place the bag in ice-cold water. Remove chicory, the cooking liquid from the bags to the side form.

Sauté the crushed juniper berries with the finely chopped shallot and chopped mushrooms in butter. Add finely chopped root vegetables and almond kernels, season with salt, pepper and nutmeg (freshly grated). Add cream and simmer slightly. Remove juniper berries. Finally, stir in the finely grated white bread and the chopped parsley. Allow the mixture to cool a little.

Unfold the individual leaves of the chicory and coat them with the mixture, then tie them together with spaghetti. Dust with flour, fry in a frying pan in a little walnut oil and butter all around until the chicory cobs are nice and light brown. Remove the cobs from the frying pan and keep warm. Extinguish the pan juices with water and port wine.

For the salad dressing:

Mix all ingredients together.

Remove spaghetti from chicory and arrange on warmed plates. Drizzle with salad dressing and the port wine sauce.

Sauteed mushrooms and grapes go well as garnish.

Drink:

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