Pan-fried chicory

STEP BY STEP

Let's make something delicious.

1. 01

   Wash the chicory if needed and pat dry. Cut a wedge out of each core, leaving enough to hold the leaves together. Peel and quarter the garlic clove.

2. 02

   Heat the olive oil in a non-stick frying pan. Add the garlic and whole chicory heads and fry on all sides until browned. Reduce the heat to its lowest setting, cover and fry for a further 2-3 minutes, turning occasionally. Season with sugar and salt. Roughly chop the walnuts and toast in a non-stick frying pan without oil.

3. 03

   For the side, cook the penne in plenty of salted water until al dente, then drain.

4. 04

   For the vinaigrette, split the vanilla pod lengthways and scrape out the seeds. Halve the oranges and squeeze out the juice. Stir together the vanilla seeds, orange juice, balsamic vinegar, Dijon mustard and olive oil. Season with salt and pepper.

5. 05

   Plate the pan-fried chicory with warm or cold pasta, as preferred, the vinaigrette and the toasted walnuts. Garnish with freshly chopped mint and serve.