Gratinated chicory with stewed pear, rösti, and Gruyère
Juicy stewed pears during the holidays? Absolutely essential. This year, toss them on a plate with gratinated endive and crispy rösti.
Ingredients · Servings 4 people
- 100 g Aviko Rösti Original
- 4 heads of chicory
- 2 stewing pears
- 50 g grated Gruyère
- 2 tsp dried oregano
- baking sheet with baking paper or oven dish
Method · 40 min
- Preheat the oven to 180 ºC. Halve the chicory heads lengthwise. Cook the chicory in plenty of salted water for 6-8 minutes until al dente.
- Meanwhile, cut the pears into slices or wedges, removing the core.
- Mix the rösti with the Gruyère and oregano. Season to taste with salt and pepper.
- Drain the chicory well and place the halves cut-side up on the baking sheet or in the oven dish. Distribute the stewed pear and the rösti cheese mixture over them.
- Bake the chicory in the preheated oven for 20-25 minutes until golden brown. Place the chicory on a platter. Serve with extra (warm) stewed pears, if desired.
