Since we started getting radicchio and its siblings so readily in this country, the less showy but immensely satisfying chicory seems to have become increasingly overlooked. This very simple dish works well with any roast or grilled meat.
In a gratin or deep roasting pan, heat 50g of the butter and the olive oil, and colour the chicory all over in this until nicely golden brown. Add
When cooked, take the chicory out of the liquid using a slotted spoon and set aside. Boil the stock until syrupy, enrich with the remaining butter, add the chicory back and serve.
© 2008 Anthony Demetre. All rights reserved.