recipe
Warm and cheesy:
Chicory Lasagne
with honey is on
budget and
delicious.
From the book 'The
art of cooking' that
complied studentrecipes from tafelen.
Ideas
and
ingredients
come
from all over the
world and find a
delicious way to
work together and
bring smiles and
community among
the tafelen-guests. A
good cook is an
artist and a creator
all at once. Common
things, bought at a
low price, taste far
better
when
prepared with love
and care. This is
why simple recipes
can make great
meals.
Ingredients:
6 Lasagne leaves
8 pce of chicory (witlof)
125ml cream
100g Gorgonzola
50g grated parmesan
125ml white wine (or
apple juice)
1 tbsp honey
butter
maizena (corn flour)
Cut the chicory in
small pieces. Bake
them shortly in butter
in a pan and add the
cream. Let the cream
get thick.
The chicory should
email crispy! Let it cool
down.
Tafelen is sitting together at a
table. Eating. Sharing. Caring. A
meal has never been so much
about the atmosphere as at
tafelen. Granted, the food is good,
but the company was always better
Cut the Gorgonzola in
pieces and add it to the
chicory and cream.
PHOTOS BY TAFELSTRAAT ARCHIVE
Take an oven bowl and
prepare it with butter. By
turns, lay down the
lasagne leaves and add
layers of the prepared
chicory mix. On every
layer chicory mix,
disperse some grated
parmesan.
Bake the chicory lasagne
for about 25 minutes at
220c in the oven.
Prepare the sauce: let the
wine and honey get warm
on low gas until 1/3 of the
volume evaporated. stir
some butter in.
Serve and Enjoy!
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