Caramelised Chicory With Rustic Tomato Sauce
Serves: 2 - 3
1 tbsp olive oil
1 garlic clove, finely chopped
1 red chilli, deseeded and chopped
230 g can chopped tomatoes
15 g capers
15 g pitted black olives, roughly chopped
1/2 tsp sugar
salt and freshly ground black pepper
25 g butter
2 tbsp olive oil
160 g chicory, cut into wedges
15 g soft brown sugar
For the rustic tomato sauce
Heat the olive oil in a saucepan, then add the garlic and chilli and saute for 1 minute, add the remaining ingredients and heat for a further 2-3 mintues. Put to one side.
In the meantime prepare the caramelised chicory:
Heat the butter and oil in a frying pan then add the chicory and sugar, cooking for 4 - 5 minutes or until caramelised.
To serve
Pile the caramelised chicory into a serving dish, spoon over the rustic tomato sauce and serve immediately.
