Medaglioni chicory 'fine champagne'

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Medaglioni of chicory 'fine champagne' with cappuccino of porcini, chestnut and red-leaf salad

With this pasta, we resolutely enter the winter with those typical earthy flavors. Let chicory certainly return but combine with the typical other winter king 'the cep'. Fry these with some garlic and parsley and turn them into a cappuccino as the second sauce. The first sauce refers to a cognac cream sauce that we know from the classic 'pheasant fine champagne'.


The chicory is caramelized so you get a nice flavor contrast with the slight bitterness that is typical of chicory.

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