Baked Chicory Medallions with Gran Pecorino
INGREDIENTS (serves 4):
400g/14oz chicory, boiled
160g/5.7oz Gran Pecorino
60g/2oz bread (with crusts removed) soaked in milk
2 tablespoons of extra virgin olive oil
Prepare the chicory (use the wild variety if possible), rinse under plenty of running water and boil in a pan of water for around 10 minutes. Once cooked through, drain and finely chop. In a mixing bowl, mix the chicory with one whole egg, the coarsely grated Gran Pecorino, the softened bread and a pinch of nutmeg and salt. Use the mixture to make 16 dumplings/ravioli and coat each one in breadcrumbs. Arrange the dumplings on a tray lined with wax paper and dress with two tablespoons of oil. Cook in an oven preheated to 200°C/392°F for 10 minutes. Turn the dumplings and cook for a further 5 minutes to brown the other side.