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Breaded chicory with quark dip
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 413
  • Fat about 20g
  • Carbohydrates about 31g
  • Protein about 25g
This is needed
This is needed for 4 people
Chicory
  • 1 tbsp honey
  • 2 litres salted water, boiling
  • 750 g chicory, cut in half lengthwise or into quarters
To bread the chicory
  • 50 g white flour
  • 80 g panko breadcrumbs or regular breadcrumbs
  • 60 g grated Parmesan
  • 1 organic lemon, use a little grated zest
  • 2 eggs
To fry
  • clarified butter
  • 0.25 tsp sea salt
Dip
  • 250 g half-fat quark
  • 20 g grated Parmesan
  • 30 g pumpkin seeds, coarsely chopped
  • salt and pepper to taste
  • 1 bunch chives, finely chopped
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And that's how it's done
And that's how it's done
Chicory
Dissolve the honey in boiling salted water. Blanch the chicory in batches for approx. 1 min., remove with a slotted spoon, drain well and place on a clean tea towel, pat dry.
To bread the chicory
Empty the flour into a shallow dish. Mix the breadcrumbs, cheese and lemon zest, transfer to a shallow dish. Beat the eggs in a deep dish. Toss the chicory in the flour in batches, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating.
To fry
Preheat the oven to 90°C. Heat a little clarified butter in a non-stick frying pan. Fry the breaded chicory in batches for approx. 5 mins. all over, season with salt, keep warm in the oven.
Dip
Combine the quark, pumpkin seeds, cheese and chives, season. Serve the breaded chicory with the dip.