Ingredients

4 chicory

8 firm tomatoes

1 tablespoon olive oil 

60 pistachio nuts

3 chopped garlic cloves

30 gr parmeasan

Lemon to garish

Method

Slice the chicory lenghtwise in four.  Blanch the cut chicory in boiling water for 30 seconds .

Drain and refresh with cold water . slice the top of the tomato and hallow and turn upside, down on a paper towel to drain .

Heat the oil and saute the pistachio nuts for about 2 minutes and the garlic and cook until soft . Remove from heat , lay the hallowed tomatoes in beetween . fill the tomatoes with the garlic and pistachoes mix

Brush the chicory with olive oil from the pan

Mix the breadcrumbs with the parmeasan and sprinkle over the chicory

Bake for 15 minutes . Serve a garish with a lemon wedge .

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