f_rp_1039_75276.jpgSTUFFED CHICORY BOATS


tablespoon of olive oil, a large chicory, 3 tablespoons breadcrumbs, parsley, 5 tablespoons grated parmesan cheese, 2 cups tomato sauce, 400 g medium-sized mushrooms, 4 cloves garlic, medium white onion, salt, pepper 


We take chicory halves and remove the noodles gently, so as not to damage the leaves. So prepared halves put into salted boiling water and blanch for about 3 minutes, then temper and drain. To prepare stuffing, fry in olive oil 2 finely chopped cloves of garlic and half of the finely chopped onion, then add the chopped mushrooms. Wait until the water evaporates. Add the bread crumbs, chopped parsley and Parmesan cheese. Add salt and pepper for taste. 
We fill chicory baskets with so prepared stuffing. Sprinkle with Parmesan cheese on top. Add tomato sauce.