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🍽️ Chicory Leaves Stuffed with Egg and Anchovy Cream

176 kcal · 30 min · 4 servings

Ingredients

• 4 hard-boiled eggs
• 400 g chicory (2 chicory)
• 2 shallots
• 2 tbsp chive rings
• 2 tomatoes
• 6 anchovy fillets
• 5 tbsp crème fraîche
• salt
• pepper (from the mill)
• 0.5 tsp sweet paprika powder

Instructions

1. 1. Carefully separate 16 individual leaves from the chicory head.
2. 2. Wash the leaves thoroughly and dry them well.
3. 3. Peel the shallots and dice them into very small cubes.
4. 4. Pour boiling water over the tomatoes briefly.
5. 5. Remove the tomatoes immediately from the hot water and plunge them into cold water to stop the cooking.
6. 6. Peel the skin off the tomatoes.
7. 7. Cut the tomatoes into quarters and remove the core.
8. 8. Dice the tomato flesh into small pieces.
9. 9. Rinse the anchovies under cold water and pat them dry.
10. 10. Chop the anchovies into small pieces.
11. 11. Peel the boiled eggs and chop them finely.
12. 12. Mix the chopped eggs with the anchovies, shallots, chives, and tomatoes.
13. 13. Stir the crème fraîche into the egg mixture.
14. 14. Season the filling with salt, pepper, and paprika powder.
15. 15. Fill the chicory leaves with the egg mixture.
16. 16. Arrange the filled leaves on plates.
17. 17. Serve the dish immediately.

Nutrition per serving

• kcal: 176
• Protein: 10 g · Fett/Fat: 12 g · Carbs: 6 g