Recipe: How to make chicory with roquefort tapas for drinks

In the cookbook !SaborSabor! from publisher Terra, Sandra teaches you how to prepare the most delicious Spanish recipes. In her own way, she gives traditional Spanish recipes a new lease on life. Her recipes contain less sugar, more vegetables, and are easy to prepare. This delightful dish is perfect as tapas; it is colorful and very tasty. Due to the shape of the chicory, the leaves are ideal for use as small spoons. Happy cooking!

recipe Tapa de endivias con cabrales y nueces

Suitable for: 4 persons
You need:
2 heads of chicory or red chicory
10 g butter 50 ml milk
150 ml cream
50 g cabrales or roquefort cheese
1 tbsp cornflour
Salt & black pepper
100 g walnuts

Recept Tapa de endivias con cabrales y nueces: Zo maak je het

1. Cut off the bottoms of the endive heads and peel the leaves. Rinse them and gently pat dry.
2. Place a saucepan over low heat and add the butter, milk, and cream. Stir constantly. Remove the pan from the heat just before it boils.
3. Add the Cabrales cheese or Roquefort cheese and the cornstarch. Return the pan to low heat and stir for a few minutes until the sauce thickens. Season with a pinch of salt and pepper and let it cool.
4. Chop 50g walnuts very finely and mix them into the cheese mixture. Spread the cheese mixture over the endive leaves and top with half a walnut.

Have you acquired a taste for it and do you want to try more delicious recipes from the cookbook ¡SaborSabor! the new Spanish cuisine from publisher Terra? The cookbook is available to order online!

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